My stepfather-in-law made Clams Casino as an hors d'oeuvre for Thanksgiving 2007. I liked his version so much that I had to make something similar for my annual 2007 Christmas hors d'oeuvres party for my friends. He used bread crumbs in his topping, which is non-traditional in Clams Casino, but gives the dish a toasted texture and flavor. I took my best guess at his recipe, doubled it in order to serve 12 and added a few extra flavors for zing. It was a success with the seafood lovers at the party--especially my husband!