Baked Clams Casino

5 from 15 votes

Baked clams casino is a seafood classic. Fresh clams are steamed until just barely opened and then stuffed with a flavorful mixture of sautéed shallots, peppers, panko and Parmesan cheese. You won't be able to stop at just one!

Prep Time40

Cook Time30

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: American, Italian

Keyword: clams casino, stuffed clams

Servings: servings

Calories: 289kcal

Author: Samantha Ferraro

Cost: $15

Equipment

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.

For another Seafood recipe with an Italian spin, try my Halibut Piccata or my Lemon Tuscan Shrimp Pasta.

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