Open Faced Clams Casino

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  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
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Parsley Lemon Mayo:

1/4 cup mayonnaise

1 tablespoon fresh parsley leaves, chopped 

1 teaspoon lemon juice

1 lemon, zested

Kosher salt and pepper

Kosher salt and pepper 

Clams Casino:

2 tablespoons olive oil

4 cloves garlic, chopped 

2 small shallots, chopped 

Kosher salt 

1/2 cup jarred cherry pepper pickling liquid

1/2 cup white wine 

32 littleneck clams, cleaned well 

4 tablespoons butter, divided 

3/4 cup panko breadcrumbs, plus more if needed 

Black pepper 

4 slices crispy bacon, chopped 

Sandwich Build:

Four 1/2-inch-thick slices baguette, lightly grilled with olive oil

Thinly sliced jarred pickled cherry peppers, for garnish 

Parsley leaves, for garnish 


  1. For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined.
  2. For the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt. Sweat the aromatics for 5 minutes. Add the pickling liquid and wine, and bring to a simmer. Add the clams and cover until the clams open, 5 minutes.
  3. Remove the clams and set aside. Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed. Add some black pepper and reduce the cooking liquid slightly.
  4. Add the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy. Remove to a paper-towel-lined plate and crumble. Reserve 2 tablespoons of the bacon grease in the pan. Add the remaining 1/2 cup panko into the same saute pan and toast over medium-low heat until the breadcrumbs are crispy and lightly browned.
  5. For the sandwich build: On a slice of baguette, spread some of the lemon parsley mayo and pile a generous amount of the clams casino mixture on top. Garnish with crumbled bacon, toasted panko, cherry pepper slices and parsley leaves before serving.

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