Recipe courtesy of Christopher Roberts

Clams Casino

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 6 to 8 servings
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4 tablespoons diced onion

4 tablespoons diced red and green bell peppers

2 tablespoons diced celery

6 tablespoons butter

2 tablespoons dry vermouth

1 teaspoon hot sauce

2 teaspoons Worcestershire sauce

1 tablespoon lemon juice

1 cup bread crumbs

36 littleneck clams, shucked, juice and shells reserved

1 1/2 teaspoons chopped fresh parsley leaves

4 slices bacon


  1. Fry the onions, peppers, and celery in 1/2 tablespoon of the butter. Add vermouth and turn heat halfway down. Add the remaining butter and let melt. Add hot sauce, Worcestershire, and lemon juice. Add bread crumbs and 1/2 cup of reserved clam juice. Remove mixture from heat and cool.
  2. Place the stuffing mixture in the shells on top of each clam and sprinkle with parsley. Top with 3/4 slice of bacon. In a medium-hot cast iron pan or griddle pan, place clams, bacon side down, and cook until browned and bacon is crispy. Flip over and cook an additional 1 to 2 minutes.