Becky's Clams Casino

"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!"
photo by a user photo by a user
Ready In:




  • Under cold running water, rinse clams and scrub with a soft-bristled brush to remove as much sand as possible. (Note: Clams should be tightly closed or snap shut when touched or placed under cold water. If any are already open and do not close after manipulation, discard those particular clams immediately to prevent food poisoning.).
  • In an oven-proof shallow dish (pie plate works best), pour in rock salt. Cover bottom of dish evenly with rock salt until 1/4-inch thick.
  • Steam clams until shells begin to open. Carefully remove each clam from steamer and set aside, reserving as much of the juice as possible in the bottom half of each shell.
  • Allow clams to cool until manageable to handle; then carefully break off top half of shell. With a knife, gently separate meat from where it is attached to shell. Then nestle the half of the shell with clam and juice into rock salt, arranging in the best way possible to fit into the baking dish. (Note: This helps keep clam upright and saves juice from spilling out. Plus it makes for a nice presentation!).
  • Preheat oven to 500 degrees.
  • In a large skillet over medium heat, melt butter. Add onion, celery, red pepper and garlic to skillet and sauté until tender.
  • Remove skillet from heat and stir in lemon juice, Worcestershire sauce, red pepper flakes, pepper and crumbled bacon.
  • Sprinkle bread crumbs a little at a time into skillet, stirring into mixture until moisture is absorbed. Use a little less or more of the bread crumbs until desired consistency is met.
  • Spoon a scant amount of the mixture onto each clam.
  • Bake for 6-8 minutes or until clams are just cooked through and topping is golden.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. These clams are fantastic. Followed the recipe exactly. I will be making these frequently. Made for the Bargain Basement Tag game.


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
View Full Profile

Find More Recipes