Baked Clams Casino

5 from 14 votes

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

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish

Cuisine: American, Italian

Keyword: clams casino, stuffed clams

Servings: servings

Calories: 289kcal

Author: Samantha Ferraro

Cost: $15

Ingredients

2 pounds littleneck clams larger ones, if possible
½ cup white wine
½ cup water
2 6 ounces canned clams drained and liquid reserved
4 tablespoons unsalted butter seperated
1 small shallot minced
1 red bell pepper seeded and diced
3 garlic cloves minced
2-3 sprigs of fresh thyme
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

Start with prepping the clams by soaking the clams in water for at least 30 minutes. When you are ready to cook, scrub each clam to remove any outside debri and place in a clean bowl.
Add clams to a small pot along with wine and water and bring everything to a simmer. Place a lid on the pot and cook until clams just open up, about 7-9 minutes.
Once clams have opened, remove clams from pot and save liquid. Let the clams cool for a few minutes and remove the top shell. Use a spoon to scoop out clam meat and place on a cutting board and give the clam meat a rough chop. Add chopped clam meat to a bowl and set aside.
Meanwhile preheat oven to 400 degrees Fahrenheit and bring a small skillet to medium heat.
Melt 2 tablespoons of butter and add minced shallots and bell pepper and sauté until just softened, about 3-4 minutes. Add garlic and fresh thyme and sauté for another minute and add mixture to chopped clam meat along with canned clam meat, panko breadcrumbs, Parmesan cheese and lemon zest.
Give everything a good mix and if the mixture is dry, add reserved clam liquid until just moistened.
Fill each clam with clam mixture and dot clams with remaining butter. Place stuffed clams on a baking sheet and bake 18-20 minutes until breadcrumbs are toasted.
Once done, remove from oven and garnish with fresh chopped parsley, additional grated Parmesan and lemon wedges.

Notes

Clams are best served the same day they are purchased.

Discard any clams that are broken or do not open after cooking.

Do not skip the step of soaking the clams, this will help remove any sand.

Nutrition