Clams Casino

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  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 6 servings (4 clams each)
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2 tablespoons vegetable oil

1/4 pound pancetta, sliced into thin strips

1/4 cup minced red onion or shallot

1 teaspoon minced garlic

1 tablespoon lemon juice

1 teaspoon crab boil seasoning (recommended: Old Bay)

2 tablespoons butter, softened

1 tablespoon minced fresh parsley

24 littleneck clams, shucked and kept in bottom shell

1/4 cup grated Parmesan


  1. Preheat the oven to 400 degrees F.
  2. In a saute pan over medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve. Add the onions and garlic and cook until translucent, 6 to 7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes.