Clams Casino with Bacon
A New England staple that cleans up well but doesn’t pretend to be fancy.
Description
Clams Casino is a classic that doesn’t need improvement — just good ingredients and a steady hand. Originally born in little Rhode Island spots nearly a century ago, Clams Casino has earned its place on menus from New England taverns to big-city seafood counters as a classic appetizer built on simple, bold ingredients: briny clams baked on the half shell with buttery breadcrumbs, bright bell pepper and the one ingredient that makes everything better — bacon.
Ingredients
- 24 fresh littleneck clams, scrubbed and purged
- 6–8 slices North Country Smokehouse bacon, diced
- 3 TBSP unsalted butter
- ½ cup dry white wine (plus a splash for steaming)
- ¾ cup panko breadcrumbs
- 1 small shallot, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon (plus wedges for serving)
- 2 TBSP fresh parsley, chopped
- Salt and freshly ground black pepper
Cooking Instructions
- Prep the clams: Rinse clams under cold water and discard any that are cracked or don’t close when tapped. Soak in cold salted water for 20–30 minutes to release grit, then rinse again. Clean clams behave better in the oven.
- Cook the bacon: In a skillet over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside. Reserve the rendered fat — it’s earned its place.
- Steam the clams: Arrange clams on a rimmed baking sheet. Add a splash of white wine and a little water, then place in a hot oven or under the broiler just until the shells pop open (about 5–7 minutes). As they open, transfer them to another tray. Discard any that refuse. You don’t negotiate with clams.
- Make the topping: In the skillet with bacon fat, melt butter and add panko. Toast until lightly golden. Stir in shallot, bell pepper, garlic, lemon zest, parsley, and the cooked bacon. Season with salt and pepper. The goal here is crisp, savory, and confident — not mushy.
- Assemble: Remove the top shell from each clam and loosen the meat slightly. Nestle the clams back into their half shells and mound the bacon breadcrumb mixture on top. Be generous. This isn’t the time to show restraint.
- Bake: Bake at 425°F for 6–8 minutes, until the topping is bubbling and browned. For extra color, broil for 1–2 minutes at the end — keep an eye on them. Things go from perfect to tragic quickly.
- Serve: Finish with lemon wedges and serve hot. Best enjoyed standing near the oven, defending the tray.
Why It Works
Let’s be honest: the bacon is the guy everyone remembers. That’s why in our version, North Country Smokehouse bacon doesn’t just play a supporting role — it leads. You render it until crisp, fold it into a rich, lemon-zested breadcrumb mix, and let it marry with garlic, shallot, and a hit of white wine steam. The result? Clams that are tender and juicy underneath a crunchy, smoky crown.
What makes this work (and what keeps it from getting soggy) is a couple of simple moves: steam the clams just until they open, toast your breadcrumbs so they stay crisp, and don’t be shy with the bacon (this is North Country after all). A squeeze of fresh lemon at the end brings it all home.
In this Recipe
Organic Applewood Smoked Uncured Bacon
