18 Savory Clams Casino Recipes Delightful

Dive into the world of Savory Clams Casino with our roundup of 18 mouthwatering recipes that promise to transform your dinner table into a coastal feast! Whether you’re craving a quick weeknight meal or planning a special gathering, these delightful dishes blend the briny goodness of clams with rich, flavorful toppings. Get ready to impress your family and friends—let’s start cooking!

Classic Clams Casino with Bacon and Peppers

Lusciously tender clams meet the smoky crunch of bacon and the sweet vibrancy of peppers in this timeless appetizer, a dish that effortlessly bridges the gap between rustic charm and refined elegance.

Ingredients

• For the clams: 24 littleneck clams, scrubbed
• For the topping: 6 slices bacon, finely chopped, 1/2 cup red bell pepper, finely diced, 1/2 cup green bell pepper, finely diced, 1/4 cup unsalted butter, softened, 1/4 cup breadcrumbs, 1 tbsp lemon juice, 1/4 tsp black pepper
• For baking: 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Place the scrubbed clams on the baking sheet and bake for 5-7 minutes, or until the clams just begin to open. Tip: Discard any clams that do not open, as they are not safe to eat.
3. While the clams bake, cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
4. In the same skillet, sauté the diced red and green bell peppers in the bacon drippings until softened, about 3 minutes. Tip: This step infuses the peppers with a smoky depth of flavor.
5. In a bowl, combine the cooked bacon, sautéed peppers, softened butter, breadcrumbs, lemon juice, and black pepper. Mix until well blended.
6. Remove the clams from the oven and carefully pry open each one, leaving the meat attached to one half of the shell. Discard the empty shell halves.
7. Top each clam with a spoonful of the bacon-pepper mixture and sprinkle with grated Parmesan cheese.
8. Return the clams to the oven and bake for another 5-7 minutes, or until the topping is golden and bubbly. Tip: For an extra crispy topping, broil for the last 1-2 minutes, watching closely to prevent burning.

Velvety clams, smoky bacon, and sweet peppers come together in a symphony of textures and flavors, making this dish a standout starter. Serve atop a bed of rock salt for an elegant presentation that highlights its coastal roots.

Spicy Clams Casino with Jalapenos

Vibrant and bold, this Spicy Clams Casino with Jalapenos is a modern twist on the classic appetizer, blending the briny sweetness of clams with the fiery kick of jalapenos for a dish that’s as visually stunning as it is delicious.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 jalapenos, finely diced
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, combine the clams, white wine, and garlic. Cover and steam until the clams open, about 5-7 minutes. Discard any clams that do not open.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully remove the top shell of each clam and loosen the meat from the bottom shell.
4. In a bowl, mix together the breadcrumbs, Parmesan cheese, jalapenos, melted butter, and smoked paprika until well combined.
5. Spoon the breadcrumb mixture evenly over each clam, pressing lightly to adhere.
6. Arrange the clams on the prepared baking sheet and bake for 10-12 minutes, or until the topping is golden and crispy.
7. While baking, reduce the reserved cooking liquid over medium heat until slightly thickened, about 5 minutes.
8. Drizzle the reduced cooking liquid over the baked clams before serving.

Succulent and spicy, these clams offer a delightful contrast between the tender meat and the crispy, cheesy topping. Serve them on a bed of rock salt for an elegant presentation that highlights their oceanic origins.

Garlic Butter Clams Casino

Kickstart your culinary adventure with a dish that marries the briny sweetness of clams with the rich, aromatic allure of garlic butter, creating a symphony of flavors that’s both sophisticated and comforting.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 tbsp unsalted butter
• For the garlic butter sauce:
  • 4 tbsp unsalted butter, softened
  • 4 garlic cloves, minced
  • 1/4 cup parsley, finely chopped
  • 1/2 tsp red pepper flakes
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the clams.
2. In a large skillet over medium heat, combine the clams and white wine. Cover and steam until the clams just open, about 5-7 minutes. Discard any unopened clams.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the clam meat from one side of each shell, leaving the meat attached to the other side.
4. In a small bowl, mix together the softened butter, minced garlic, parsley, and red pepper flakes to create the garlic butter sauce.
5. Place the clams on a baking sheet. Spoon a generous amount of the garlic butter sauce over each clam.
6. In another bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the sauced clams.
7. Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.
8. While baking, reduce the reserved clam cooking liquid over medium heat until it thickens slightly, about 5 minutes. Drizzle this over the baked clams before serving.

Unveil a dish where the tender clams, bathed in a luscious garlic butter sauce and crowned with a crispy, golden topping, offer a delightful contrast of textures. Serve these clams casino atop a bed of rock salt for an elegant presentation, or alongside a crisp, green salad to balance the richness.

Clams Casino with Parmesan Cheese

Masterfully blending the briny sweetness of clams with the rich, umami depth of Parmesan cheese, Clams Casino is a timeless appetizer that elevates any gathering. This recipe, with its crisp topping and tender shellfish, promises a symphony of textures and flavors that are both sophisticated and deeply satisfying.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1/2 cup dry white wine
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, combine the clams and white wine. Cover and steam for 5-7 minutes, or until the clams just open. Discard any that remain closed.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the clam meat from the shells, leaving the meat in one half of each shell.
4. Arrange the clam halves on a baking sheet, ensuring they’re stable.
5. In a bowl, mix the breadcrumbs, Parmesan cheese, melted butter, parsley, garlic, and black pepper until well combined.
6. Spoon the breadcrumb mixture evenly over each clam, pressing lightly to adhere.
7. Drizzle a teaspoon of the reserved cooking liquid over each clam to keep them moist during baking.
8. Bake in the preheated oven for 10-12 minutes, or until the topping is golden and crispy.

Golden and aromatic, these Clams Casino emerge from the oven with a delightful contrast between the crispy, cheesy topping and the succulent clam beneath. Serve them on a bed of rock salt for an elegant presentation, or alongside a crisp, chilled white wine to complement their rich flavors.

Clams Casino with Lemon Zest

On a breezy summer evening, nothing captivates the palate quite like the harmonious blend of briny clams and the bright, citrusy spark of lemon zest in this refined take on Clams Casino. This dish, a timeless classic, is reimagined with a touch of elegance, promising to transport your senses to the coastal shores with every bite.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1/2 cup dry white wine
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large skillet over medium heat, combine the clams, white wine, and garlic. Cover and steam until the clams just open, about 6-8 minutes. Discard any clams that do not open.
3. Using a slotted spoon, transfer the clams to the prepared baking sheet, arranging them in a single layer. Reserve the cooking liquid.
4. In a small bowl, mix together the breadcrumbs, Parmesan cheese, melted butter, parsley, lemon zest, and red pepper flakes until well combined.
5. Spoon a generous amount of the breadcrumb mixture onto each clam, then drizzle lightly with the reserved cooking liquid to moisten the topping.
6. Bake in the preheated oven until the topping is golden and crispy, about 10-12 minutes.
7. Let the clams rest for 2 minutes before serving to allow the flavors to meld beautifully.

Lusciously tender clams crowned with a golden, crispy topping offer a delightful contrast in textures, while the lemon zest adds a refreshing zing that elevates the dish. Serve these atop a bed of rock salt for an elegant presentation, or alongside a crisp, chilled white wine to complement the flavors.

Clams Casino with White Wine Sauce

Kickstarting our culinary journey, Clams Casino with White Wine Sauce is a dish that marries the briny sweetness of fresh clams with the aromatic depth of white wine, creating a symphony of flavors that’s both sophisticated and comforting.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/4 tsp smoked paprika
• For the sauce:
  • 1/2 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1/4 cup reserved clam cooking liquid

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the clams later.
2. In a large skillet over medium heat, combine the white wine, butter, and minced garlic. Bring to a simmer to infuse the flavors, about 2 minutes.
3. Add the scrubbed clams to the skillet, cover, and steam until the clams open, about 6-8 minutes. Discard any clams that do not open.
4. Carefully remove the clams from the skillet, reserving 1/4 cup of the cooking liquid for the sauce. Place the clams on a baking sheet, keeping the halves with the meat attached.
5. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, olive oil, and smoked paprika for the topping.
6. Spoon the breadcrumb mixture evenly over each clam half, pressing lightly to adhere.
7. Bake in the preheated oven until the topping is golden and crispy, about 10 minutes.
8. While the clams bake, prepare the sauce by whisking the heavy cream and flour in the same skillet over medium heat. Gradually add the reserved clam cooking liquid, stirring constantly until the sauce thickens, about 5 minutes.
9. Serve the baked clams hot, drizzled with the white wine sauce.

Succulent and richly flavored, these Clams Casino offer a delightful contrast between the crispy topping and tender clam meat, elevated by the creamy white wine sauce. For an extra touch of elegance, garnish with fresh parsley and serve alongside a crisp white wine.

Clams Casino with Herbed Breadcrumbs

Yield to the allure of the sea with this elegant take on Clams Casino, where tender clams meet a golden, herbed breadcrumb topping, creating a symphony of textures and flavors that’s as sophisticated as it is comforting.

Ingredients

For the clams:

• 24 littleneck clams, scrubbed
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 2 tbsp unsalted butter

For the herbed breadcrumbs:

• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the clams to perfection.
2. In a large skillet over medium heat, combine the white wine, garlic, and butter, bringing the mixture to a simmer to infuse the flavors, about 2 minutes.
3. Add the scrubbed clams to the skillet, covering with a lid, and steam until the clams just open, about 5-7 minutes. Discard any clams that do not open.
4. While the clams steam, mix the panko breadcrumbs, Parmesan cheese, parsley, thyme, red pepper flakes, olive oil, and salt in a bowl until well combined for the herbed breadcrumb topping.
5. Carefully remove the top shell from each clam, leaving the clam in the bottom shell, and arrange them on a baking sheet.
6. Spoon a generous amount of the herbed breadcrumb mixture over each clam, ensuring they’re evenly covered for a crispy topping.
7. Bake in the preheated oven until the breadcrumbs are golden and crispy, about 10-12 minutes, watching closely to prevent burning.
8. Serve immediately, garnished with additional fresh herbs if desired, for a dish that’s as visually appealing as it is delicious.

Notice how the herbed breadcrumbs add a delightful crunch that contrasts beautifully with the tender clams, while the Parmesan and herbs elevate the dish with their rich, aromatic flavors. Perfect for a sophisticated appetizer or a luxurious main course when paired with a crisp salad.

Clams Casino with Chorizo

Lusciously rich and brimming with bold flavors, this Clams Casino with Chorizo elevates the classic appetizer to new heights, combining the briny sweetness of clams with the smoky depth of chorizo for a dish that’s as visually stunning as it is delicious.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
• For the topping:
  • 1/2 cup chorizo, finely diced
  • 1/4 cup unsalted butter, softened
  • 1/4 cup breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 1 garlic clove, minced
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the clams.
2. In a large skillet over medium heat, steam the clams with the white wine until they just open, about 5-7 minutes. Discard any clams that do not open.
3. Carefully remove the clams from their shells, reserving the bottom shell halves. Chop the clam meat and set aside.
4. In the same skillet, cook the chorizo over medium heat until crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
5. In a bowl, combine the chopped clams, chorizo, butter, breadcrumbs, parsley, garlic, and smoked paprika. Mix until well incorporated.
6. Spoon the mixture back into the reserved clam shells, dividing evenly among them.
7. Arrange the stuffed clams on a baking sheet and bake in the preheated oven until the topping is golden and bubbly, about 10 minutes.

For a final touch, garnish with additional chopped parsley before serving. The clams emerge from the oven with a crispy, golden topping that gives way to a tender, flavorful interior, making them perfect for a sophisticated appetizer or a luxurious snack. Pair with a crisp white wine to complement the dish’s rich flavors.

Clams Casino with Spinach and Feta

Venturing into the realm of elegant appetizers, this Clams Casino with Spinach and Feta recipe marries the briny sweetness of clams with the earthy depth of spinach and the tangy richness of feta, creating a symphony of flavors that’s as visually stunning as it is delicious.

Ingredients

• For the clams: 24 littleneck clams, scrubbed
• For the filling: 1 cup fresh spinach, finely chopped, 1/2 cup feta cheese, crumbled, 2 tbsp unsalted butter, melted, 1/4 cup breadcrumbs, 1 clove garlic, minced, 1 tbsp lemon juice, 1/4 tsp red pepper flakes
• For garnish: 1 tbsp parsley, finely chopped, lemon wedges

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the scrubbed clams on the prepared baking sheet and bake for 6-8 minutes, or until the clams just begin to open. Tip: Discard any clams that do not open after baking.
3. Remove the clams from the oven and carefully pry open the shells, keeping the meat attached to one half of the shell. Tip: Use a small knife to loosen the meat if necessary.
4. In a mixing bowl, combine the chopped spinach, crumbled feta, melted butter, breadcrumbs, minced garlic, lemon juice, and red pepper flakes. Mix well to ensure all ingredients are evenly distributed.
5. Spoon the spinach and feta mixture evenly over each clam, pressing lightly to adhere.
6. Return the clams to the oven and bake for an additional 10-12 minutes, or until the topping is golden and bubbly.
7. Garnish with chopped parsley and serve immediately with lemon wedges on the side. Tip: For an extra touch of elegance, serve on a bed of rock salt to keep the clams steady.

Succulent and savory, these Clams Casino with Spinach and Feta boast a delightful contrast of textures—from the tender clams to the crispy, cheesy topping. Perfect for a sophisticated starter, consider pairing them with a crisp white wine to elevate the dining experience.

Clams Casino with Roasted Red Peppers

Masterfully combining the briny sweetness of clams with the smoky depth of roasted red peppers, this Clams Casino recipe elevates a classic appetizer into a show-stopping dish. Perfect for entertaining, it’s a harmonious blend of textures and flavors that promises to impress.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup roasted red peppers, finely chopped
  • 1/4 cup breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the clams.
2. In a large skillet over medium heat, combine the clams, white wine, and garlic. Cover and steam until the clams just open, about 6-8 minutes. Discard any clams that do not open.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the clam meat from one shell half, leaving it attached to the other, and arrange the shell halves on a baking sheet.
4. In a bowl, mix the roasted red peppers, breadcrumbs, melted butter, Parmesan cheese, parsley, and smoked paprika to create the topping.
5. Spoon a generous amount of the topping mixture onto each clam, then drizzle with a bit of the reserved cooking liquid for added flavor.
6. Bake in the preheated oven until the topping is golden and crispy, about 10-12 minutes.
7. Serve immediately, garnished with additional parsley if desired. The clams are best enjoyed hot, with the crispy topping contrasting beautifully with the tender clam beneath.

Heirloom serving platters or rustic wooden boards make for an elegant presentation, highlighting the vibrant colors of this dish. The smoky, cheesy topping paired with the succulent clams creates a memorable bite that’s both rich and refreshing.

Clams Casino with Artichoke Hearts

Kickstarting a culinary journey that marries the briny depths of the sea with the earthy tones of the garden, this Clams Casino with Artichoke Hearts is a symphony of flavors. Perfect for those who appreciate the finer things in life, this dish elevates the classic appetizer with a sophisticated twist, promising to be the star of any gathering.

Ingredients

• For the clams: 24 littleneck clams, scrubbed, 1/2 cup dry white wine, 2 tbsp unsalted butter
• For the stuffing: 1/2 cup artichoke hearts, chopped, 1/4 cup breadcrumbs, 2 tbsp grated Parmesan cheese, 1 tbsp olive oil, 1 garlic clove, minced, 1/4 tsp red pepper flakes
• For garnish: 2 tbsp chopped fresh parsley, lemon wedges

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the clams to perfection.
2. In a large skillet over medium heat, combine the clams and white wine. Cover and steam until the clams just open, about 5-7 minutes. Discard any unopened clams.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the clam meat from the shells, chop it, and set aside. Keep the shells for stuffing.
4. In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
5. Stir in the chopped clams, artichoke hearts, breadcrumbs, and Parmesan cheese. Cook for 2 minutes, then drizzle with the reserved cooking liquid to moisten the mixture.
6. Spoon the stuffing mixture back into the clam shells, pressing lightly to compact.
7. Arrange the stuffed clams on a baking sheet and bake for 10-12 minutes, or until the topping is golden and crispy.
8. Garnish with chopped parsley and serve immediately with lemon wedges on the side for a bright, citrusy finish.

Savory and succulent, the Clams Casino with Artichoke Hearts offers a delightful contrast of textures, from the tender clams to the crispy topping. Serve them atop a bed of rock salt for an elegant presentation that’s sure to impress.

Clams Casino with Sun-Dried Tomatoes

On a breezy summer evening, nothing captivates the palate quite like the rich, briny flavors of Clams Casino, elevated with the sweet intensity of sun-dried tomatoes. This classic appetizer, reimagined, promises a symphony of textures and tastes, perfect for entertaining or indulging in a gourmet moment at home.

Ingredients

• For the clams: 24 littleneck clams, scrubbed, 1/2 cup dry white wine, 2 tbsp unsalted butter
• For the topping: 1/2 cup sun-dried tomatoes, finely chopped, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 2 cloves garlic, minced, 1/4 tsp red pepper flakes, 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the clams.
2. In a large skillet over medium heat, combine the clams and white wine. Cover and steam for 5-6 minutes, or until the clams just open. Discard any that do not open.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the meat from one shell half, leaving it attached to the other, and arrange the halves on a baking sheet.
4. In a bowl, mix the sun-dried tomatoes, panko, Parmesan, olive oil, garlic, red pepper flakes, and parsley. Spoon this mixture evenly over each clam.
5. Drizzle the reserved cooking liquid over the topped clams to keep them moist during baking.
6. Bake in the preheated oven for 10-12 minutes, or until the topping is golden and crispy.
7. Serve immediately, garnished with additional parsley if desired. The clams are best enjoyed hot, with the crispy topping contrasting beautifully with the tender clam beneath.

Vibrant and flavorful, these Clams Casino with Sun-Dried Tomatoes offer a delightful crunch with every bite, their richness balanced by the bright acidity of the tomatoes. Consider serving them atop a bed of rock salt for an elegant presentation that highlights their seaside origins.

Clams Casino with Crispy Prosciutto

On a breezy summer evening, nothing captivates the palate quite like the harmonious blend of briny clams, smoky prosciutto, and a buttery breadcrumb topping that defines Clams Casino with Crispy Prosciutto. This dish, a timeless appetizer with roots in Rhode Island, marries the ocean’s freshness with the richness of cured meat, creating a symphony of flavors that’s both sophisticated and deeply satisfying.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1/2 cup dry white wine
  • 1/2 cup water
• For the topping:
  • 4 slices prosciutto
  • 1/2 cup unsalted butter, melted
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped parsley
  • 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, crisp the prosciutto slices for about 3 minutes per side until golden. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
3. In a medium bowl, combine the melted butter, panko breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, and red pepper flakes. Mix well to ensure the breadcrumbs are evenly coated.
4. Arrange the scrubbed clams in a single layer on the prepared baking sheet. Pour the white wine and water into the sheet, ensuring the liquid doesn’t submerge the clams.
5. Bake the clams in the preheated oven for 6-8 minutes, or until they just begin to open. Remove from the oven and carefully top each clam with the breadcrumb mixture and a sprinkle of crumbled prosciutto.
6. Return the clams to the oven and bake for an additional 5-7 minutes, or until the topping is golden and crispy.
7. Serve immediately, garnished with additional parsley if desired.

Clams Casino with Crispy Prosciutto offers a delightful contrast of textures, from the tender clams to the crunchy topping, while the prosciutto adds a salty depth that elevates the dish. For a stunning presentation, serve on a bed of rock salt to keep the clams steady and add a touch of seaside elegance.

Clams Casino with Fresh Herbs

Nothing elevates a gathering quite like the timeless elegance of Clams Casino, a dish where succulent clams meet a harmonious blend of fresh herbs and crisp breadcrumbs. This rendition, adorned with a sprinkle of vibrant herbs, promises a symphony of flavors that dance between the briny depth of the sea and the earthy freshness of your garden.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1/4 cup melted unsalted butter
  • 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking.
2. In a large skillet over medium heat, combine the clams, white wine, and garlic. Cover and steam until the clams just open, about 6-8 minutes. Discard any clams that do not open.
3. Remove the clams from the skillet, reserving the cooking liquid. Carefully detach the clam meat from one shell half, leaving it attached to the other, and arrange the shell halves on a baking sheet.
4. In a bowl, mix together the panko breadcrumbs, Parmesan cheese, parsley, thyme, melted butter, and red pepper flakes until well combined.
5. Spoon the breadcrumb mixture evenly over each clam, then drizzle lightly with the reserved cooking liquid to moisten the topping.
6. Bake in the preheated oven until the topping is golden and crispy, about 10-12 minutes. Keep an eye on them to prevent burning.
7. Let the clams rest for a minute before serving to allow the flavors to meld beautifully.

Lusciously tender clams crowned with a golden, herb-infused crust offer a delightful contrast in textures. Serve these gems on a bed of rock salt for an eye-catching presentation that’s as impressive as the flavors are deep.

Clams Casino with a Hint of Smoked Paprika

Unveiling a dish that marries the briny sweetness of clams with the smoky warmth of paprika, our Clams Casino with a Hint of Smoked Paprika is a timeless appetizer reimagined. Perfect for entertaining, this recipe elevates simple ingredients into a symphony of flavors and textures.

Ingredients

• For the clams: 24 littleneck clams, scrubbed
• For the topping: 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp melted butter, 1 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt
• For garnish: 2 tbsp chopped parsley, lemon wedges

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the scrubbed clams on the prepared baking sheet, ensuring they are evenly spaced to allow for even cooking.
3. In a small bowl, combine the breadcrumbs, Parmesan cheese, melted butter, smoked paprika, garlic powder, and salt, mixing until the ingredients are fully incorporated and the mixture resembles wet sand.
4. Spoon the breadcrumb mixture evenly over each clam, covering the surface completely for a golden crust.
5. Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the clams have opened slightly.
6. Remove from the oven and let rest for 2 minutes before garnishing with chopped parsley and serving with lemon wedges on the side.

Masterfully balancing the smoky depth of paprika with the fresh, oceanic flavor of clams, this dish offers a delightful contrast of crispy topping and tender seafood. Serve atop a bed of rock salt for an elegant presentation, or alongside a crisp white wine to complement its rich flavors.

Clams Casino with Caramelized Onions

Few dishes marry the briny sweetness of clams with the rich, umami depth of caramelized onions quite like this classic appetizer. Clams Casino with Caramelized Onions is a testament to the beauty of simple ingredients transformed through careful cooking into something extraordinary.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1/2 cup dry white wine
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 2 tbsp melted unsalted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the clams.
2. In a large skillet over medium heat, combine the butter and olive oil for the onions. Once melted, add the sliced onions and salt, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Lower the heat if the onions begin to stick or burn.
3. While the onions cook, place the clams and white wine in a large pot over high heat. Cover and steam for 5-7 minutes, or until the clams just open. Discard any clams that do not open. Tip: Reserve the clam juice for another use, like a seafood broth.
4. Remove the clams from their shells, reserving the bottom shell halves. Chop the clam meat and mix with the caramelized onions.
5. In a small bowl, combine the panko, Parmesan, parsley, melted butter, and garlic powder for the topping.
6. Arrange the reserved clam shells on a baking sheet. Divide the clam and onion mixture among the shells, then sprinkle with the panko topping.
7. Bake for 10-12 minutes, or until the topping is golden and crispy. Tip: For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.

Succulent clams and sweet onions are perfectly complemented by the crispy, buttery topping in this dish. Serve atop a bed of rock salt for an elegant presentation, or alongside a crisp, green salad for a light meal.

Clams Casino with a Touch of Truffle Oil

Finesse meets flavor in this elevated take on the classic Clams Casino, where the luxurious aroma of truffle oil elevates the dish to new heights. Perfect for entertaining or a special night in, this recipe combines the briny sweetness of clams with the earthy depth of truffle, creating a symphony of flavors that’s both sophisticated and deeply satisfying.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tbsp truffle oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet over medium heat, combine the clams, white wine, and garlic. Cover and steam until the clams just open, about 6-8 minutes. Discard any clams that do not open.
3. Using a slotted spoon, transfer the clams to a baking sheet, reserving the cooking liquid. Carefully remove the top shell from each clam, leaving the meat in the bottom shell.
4. In a small bowl, mix together the breadcrumbs, Parmesan cheese, melted butter, truffle oil, salt, and pepper until well combined.
5. Spoon a generous amount of the breadcrumb mixture over each clam, then drizzle lightly with the reserved cooking liquid.
6. Bake in the preheated oven until the topping is golden and crispy, about 10-12 minutes.
7. Tip: For an extra crispy topping, broil for the last 1-2 minutes, watching closely to prevent burning.
8. Tip: Serve immediately to enjoy the contrast between the crispy topping and the tender clams.
9. Tip: Pair with a crisp, chilled white wine to complement the dish’s rich flavors.

Zesty and aromatic, these Clams Casino with a Touch of Truffle Oil offer a delightful crunch with every bite, revealing the tender, flavorful clam beneath. For a stunning presentation, arrange on a bed of rock salt and garnish with fresh parsley, making each shell a treasure to discover.

Clams Casino with Roasted Garlic

Masterfully blending the briny sweetness of clams with the rich, caramelized depth of roasted garlic, this Clams Casino with Roasted Garlic recipe is a luxurious twist on a classic appetizer. Perfect for entertaining, it promises to elevate any gathering with its sophisticated flavors and elegant presentation.

Ingredients

• For the clams:
  • 24 littleneck clams, scrubbed
  • 1 cup dry white wine
• For the roasted garlic:
  • 1 head garlic, top sliced off
  • 1 tbsp olive oil
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp red pepper flakes
  • 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F (200°C). Place the head of garlic on a piece of foil, drizzle with olive oil, wrap tightly, and roast for 30 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. In a large pot, bring the white wine to a boil over high heat. Add the clams, cover, and steam for 5-7 minutes until they open. Discard any unopened clams. Remove the clams from their shells, reserving the bottom halves.
3. In a bowl, combine the breadcrumbs, Parmesan, melted butter, red pepper flakes, and roasted garlic. Mix until the breadcrumbs are evenly coated.
4. Preheat your broiler. Place the clam shells on a baking sheet, top each with a clam and a spoonful of the breadcrumb mixture. Broil for 2-3 minutes until the topping is golden and crispy.
5. Garnish with chopped parsley before serving. Tip: For an extra crunch, toast the breadcrumbs before mixing. Tip: Ensure the clams are thoroughly scrubbed to remove any grit. Tip: The roasted garlic can be prepared ahead to save time.

Yieldingly tender clams meet a crispy, flavorful topping in this dish, offering a delightful contrast in textures. Serve atop a bed of rock salt for an impressive presentation that highlights the clams’ oceanic origins.

Conclusion

We’ve shared 18 irresistible Clams Casino recipes that promise to spice up your dining table. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here for you. Dive in, pick your favorite, and don’t forget to share your culinary adventures with us in the comments. Loved what you tried? Pin this article to spread the joy of cooking with fellow food enthusiasts!