Baked clams casino is a seafood classic. Fresh clams are steamed until just opened and stuffed with a flavorful mixture of sautéed shallots, peppers, panko, and Parmesan cheese. They are golden, briny, completely irresistible, and you won't be able to stop at just one!
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About This Recipe
Clams casino is a beloved Italian-American seafood appetizer where fresh clams are steamed just until they open, then generously stuffed with a savory, aromatic breadcrumb filling. Sautéed shallots, bell pepper, garlic, and herbs are combined with panko, Parmesan, and extra canned clams for layers of flavor and plenty of seafood in every bite.
The secret weapon here is reserved clam liquid, saved from steaming the clams or from the canned clams. It keeps the stuffing moist and intensifies that briny clam flavor without overpowering the dish. Once filled, the clams are baked until lightly golden and finished with a final shower of Parmesan for a crisp, irresistible topping.
📋 Ingredients
The clam stuffing is what makes this recipe so delicious!
- Fresh Clams: Littleneck or similar—look for larger shells that are easier to stuff.
- Canned Clams: For even more clam meat! I love this brand of canned clams and use it in my linguine and clams recipe as well.
- Reserved Clam Liquid: Save some from steaming the clams or use the juice from the canned clams.
- Aromatics: Shallots, bell pepper, garlic and thyme.
- Panko Breadcrumbs: To bind and provide texture.
- Parmesan Cheese: Offers savoriness. Grate your own if you have a chunk of Parmesan.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- All Canned Clams: Skip fresh clams entirely and use canned clams for the filling, then spoon the mixture into reserved clam shells or small ramekins.
- Add Bacon or Pancetta: Finely dice and sauté until crisp before adding the aromatics for a smoky, salty bite.
- Herb Variations: Swap thyme for oregano or parsley for a more Italian‑leaning profile.
- Cheese Options: Pecorino Romano can be used for a sharper finish.
How to Clean Clams
Before we get into the steaming, let's talk about how to properly clean clams first. It takes longer to clean clams than to cook them, but it's worth it so you don’t bite into a hard piece of sand.
- Once you bring home the clams, place the clams on ice and leave in the fridge until you’re ready to cook later (usually on the same day).
- 30 minutes before you’re ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
- Right when you’re ready to cook, use a Shellfish scrubber or something similar to scrub the outside of each clam. Then, you’re ready to cook!
⏲️ Instructions
Steam the Clams: Add clams to a small pot with white wine and water. Bring to a simmer, cover, and cook until clams just open, about 7–9 minutes.
Remove Clam Meat: Remove clams from the pot and reserve the cooking liquid. Let clams cool slightly, then scoop out the clam meat, give it a rough chop, and add to a mixing bowl.
Mix Filling and Stuff the Clams: Add the sautéed aromatics to clams along with panko, Parmesan, lemon zest, and parsley and mix well. Add clam liquid, as needed, and generously stuff clam shells.
Bake the Clams: Generously pack the clam mixture into each clam shell and bake for 18–20 minutes, until the tops are lightly golden. Finish with olive oil, grated Parmesan, and parsley. Serve warm with lemon wedges.
A Few Tips on Cooking with Clams
- Discard Damaged Clams: Throw away any clams that are cracked or don’t open after cooking.
- Don’t Overcook: Turn off the heat as soon as the clams open to keep them tender.
- Pack the Filling: Don’t be shy—really mound and gently pack the stuffing into each clam.
- Size Matters: Larger clams are easier to stuff and make for better presentation.
- Best the Same Day: Clams are at their peak when cooked the day they’re purchased.
Serving Suggestions
- Serve as part of a Feast of the Seven Fishes menu alongside shrimp oreganata, halibut piccata, or whole roasted branzino.
- Add to an Italian seafood spread with shrimp scampi, calamari, or mussels.
- Pair with an Italian charcuterie board for a holiday appetizer or cocktail‑party spread.
More Shellfish Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Baked Clams Casino
LittleFerraroKitchen.com
Ingredients
- 2 pounds littleneck clams larger ones, if possible
- ½ cup white wine
- ½ cup water
- Olive oil for sautéing and finishing
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 1 red bell pepper seeded and diced
- 3 garlic cloves minced
- 2-3 sprigs of fresh thyme
- 2 6 ounces canned clams drained and liquid reserved
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese + more for garnish
- Zest of 1 lemon save the rest for wedges
- 2 tablespoons reserved clam liquid
- Chopped Parsley leaves for garnish
Instructions
- Prep the Clams: Soak clams in cold water for at least 30 minutes to release any sand. When ready to cook, scrub the shells well and transfer clams to a clean bowl.
- Steam the Clams: Add clams to a small pot with white wine and water. Bring to a simmer, cover, and cook until clams just open, about 7–9 minutes.
- Remove clams from the pot and reserve the cooking liquid. Let clams cool slightly, then seperate the clam shells and keep them. You'll use them for stuffing.
- Scoop out the clam meat, give it a rough chop, and add to a mixing bowl.
- Sauté the Aromatics: Preheat oven to 400°F.
- Heat a small skillet over medium heat. Melt butter with a drizzle of olive oil, then sauté shallots and bell pepper until just softened, about 3–4 minutes.
- Add garlic and thyme and cook for another 30–60 seconds until fragrant.
- Make the Stuffing: Add the sautéed aromatics to the chopped fresh clams along with the canned clams, panko, Parmesan, lemon zest, and a handful of chopped parsley.
- Mix well, then add 2–3 tablespoons reserved clam liquid, just until the mixture is moist but not wet.
- Stuff & Bake: Generously pack the clam mixture into each clam shell and arrange on a baking sheet.
- Bake for 18–20 minutes, until the tops are lightly golden.
- Finish & Serve: Remove clams from the oven and finish with a drizzle of olive oil, freshly grated Parmesan, and remaining chopped parsley. Serve warm with lemon wedges.
Notes
- Discard Damaged Clams: Throw away any clams that are cracked or don’t open after cooking.
- Don’t Overcook: Turn off the heat as soon as the clams open to keep them tender.
- Pack the Filling: Don’t be shy—really mound and gently pack the stuffing into each clam.
- Size Matters: Larger clams are easier to stuff and make for better presentation.
- Best the Same Day: Clams are at their peak when cooked the day they’re purchased.
Barb says
We added a small amount of pancetta Otherwise followed the recipe as written
It was delicious. Highly recommend!
Samantha Ferraro says
Hi Barb, YESSSS! Pancetta should be its own food group on the Yummy Piramid. You have a wonderful Set of Taste Buds, Samantha.
ItsMecookinforU says
We had fun making the stuffed clams. Our neighbor went out and did some clam digging on the coast and when he told us we requested the clam shells. The recipe was pretty easy. This dish is meant to be for special occasions but we thing it can be for more than special occasions like As often as possible. The lemon zest really is a great idea. Thank you chef Samantha.
Sue says
Yummy! Thanks for all the great tips!
Rosanna says
These were delicious! Also, thanks for the tip on cleaning, really helpful
Kalin Williams says
I've honestly never had clams before but this dish sounds incredible!
Andra says
They look so good! cannot wait to try this recipe!
Jess says
This looks so good