Clams Casino Recipe with Canned Clams
Servings: 24 large shells
This easy Clams Casino recipe with canned clams is made with crispy bacon, bell peppers, garlic, buttery cracker crumbs, parmesan cheese, and lemon for a classic seafood appetizer.
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Equipment
Ingredients
- 3/4 pound center cut bacon , divided
- 1/3 cup red bell pepper , minced
- 1/3 cup yellow bell pepper , minced
- 1/3 cup orange bell pepper , minced
- 3/4 cup white onion , minced
- 2 fresh cloves garlic , minced
- 1 teaspoon dried Italian seasoning
- 18 ounces canned chopped clams , drained
- 1/2 cup Ritz cracker crumbs
- 3 tablespoons parmigiano reggiano cheese , freshly and finely grated
- flat parsley , chopped for garnish, optional
- fresh lemon wedges
Instructions
Clams Casino from Canned Clams:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).
- Cut 1/2 pound of the bacon into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped 1/3 cup red bell pepper, 1/3 cup yellow bell pepper and 1/3 cup orange bell pepper to the skillet with rendered bacon fat, cooking for 2-3 minutes. Stir in the chopped 3/4 cup white onion, cooking for an additional 2 minutes. Stir in the minced 2 fresh cloves garlic and 1 teaspoon dried Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained 18 ounces canned chopped clams, 1/2 cup Ritz cracker crumbs, shredded 3 tablespoons parmigiano reggiano cheese and the bell pepper mixture and the cooked bacon. Fold gently until just mixed, it should be wet, but hold together.
- Arrange the clam shells on a baking sheet. Spoon the mixture evenly into each shell until mounded.
- Using a pair of kitchen shears, cut the remaining raw strips of bacon into 1/2 inch strips. Place 2 pieces of bacon strips over the top of each stuffed clam.
- Bake uncovered for 15 minutes. Increase the heat to broil and cooking bacon is crispy and brown, anywhere from 2-5 minutes depending on your oven. Remove and sprinkle with chopped flat parsley.
- Serve clams with the fresh lemon wedges.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Clams Casino without Shells (you will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs):
- Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.
- Cut the bacon (all of it) into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3-4 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs (1 cup total), parmigiano reggiano cheese, bell pepper mixture, cooked bacon and reserved 2 tablespoons of clam juice. Fold gently until just mixed.
- Spoon the mixture in the casserole dish.
- Bake uncovered for 20 minutes. Remove and sprinkle with chopped parsley.
- Spritz with the fresh lemon wedges.
Clams Casino with Fresh Clams:
- Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.
- Prepare the filling as directed, leaving out the chopped canned clams. Spoon the mixture overtop of the whole clam in each shell. Cook according to the directions.
