This deconstructed version of Clams Casino skips the baking, but keeps all the classic flavors you love. With tender littleneck clams, crispy bacon, a savory garlic and shallot sauce, and a crunchy breadcrumb topping, this Easy Clams Casino Appetizer is a perfect for any seafood lover.
Why You Should Make This Clams Casino Appetizer
- Quick and Easy Preparation: This version of Clams Casino is perfect for when you want to enjoy the classic flavors, without the need to bake. The whole clam dish comes together quickly on the stovetop.
- Bold and Savory Flavors: The combination of bacon, garlic and white wine creates a rich and flavorful sauce that enhances the briny clams, making each bite delicious.
- Perfect for Entertaining: With minimal steps and easy presentation, this easy clams casino appetizer is a great seafood dish to serve at dinner parties, or gatherings.
Ingredients
- Littleneck clams: Easily substitute with middleneck clams or Manila clams.
- Bacon: Substitute with pancetta or turkey bacon for a leaner option.
- Clam juice: Replace with seafood stock or fish broth if clam juice is unavailable.
- White wine: Substitute with dry vermouth or chicken broth for a non-alcoholic option.
- Shallot: Replace with a small red onion or yellow onion.
- Crushed red pepper: Replace with a pinch of cayenne pepper or omit for a milder dish.
- Roma tomato: Substitute with cherry tomatoes or omit for a less juicy garnish.
How to Prepare Easy Clams Casino
- Place the clams in a bowl covered with water. Stir in the flour and allow the clams to soak for 10-15 minutes.
- While the clams are soaking, crisp the bacon in a saucepan over medium heat.
- In a separate pan, melt the butter and add the panko breadcrumbs. Toast until golden brown, watching carefully to avoid burning. Once toasted, remove from heat, stir in fresh parsley, and set aside.
- Drain and rinse the clams, discarding any that are open or have broken shells.
- Remove half of the bacon from the pan, leaving about 2 tablespoons of bacon fat. Add the shallots and garlic, seasoning with black pepper and crushed red pepper. Sauté for about 1 minute without browning.
- Deglaze the pan with white wine, then pour in the clam juice and bring to a simmer.
- Add the clams, cover the pan, and allow them to steam open. As they open, transfer them to a serving bowl.
- Stir fresh parsley into the sauce, then spoon the sauce over the clams.
- Garnish with diced tomato, toasted breadcrumbs and additional fresh parsley. Serve with lemon wedges.
How to Serve and Store Clams Casino
- Serving Suggestions: Serve immediately with lemon wedges for squeezing over the clams. This clam appetizer pairs well with crusty bread, or as a starter to a seafood-themed meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Why Do You Have to Clean the Clams Prior to Steaming
Cleaning clams is essential for removing any sand, grit, or debris that may be inside their shells. Clams are filter feeders, meaning they naturally take in water and filter out food particles, which often leads to sand and dirt accumulating inside.
Soaking clams in water allows them to expel the sand and impurities, ensuring a clean and enjoyable eating experience. Without this step, you might end up with gritty, unpleasant bites in your dish.
More Clam Recipes to Love
- Clams with Sausage
- Clams in Sambucca Cream
- Clams Oreganata
- Spaghetti with Clams
- Clams in a Red Curry Coconut Broth
- Manhattan Clam Chowder
- New England Clam Chowder
Easy Clams Casino Appetizer
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
This deconstructed version of Clams Casino skips the baking, but keeps all the classic flavors you love. With tender littleneck clams, crispy bacon, a savory garlic and shallot sauce, and a crunchy breadcrumb topping, this Easy Clams Casino Appetizer is a perfect for any seafood lover.
Ingredients
- 4 dozen littleneck clams
- 6 thick-cut bacon strips, diced
- 8-ounces clam juice
- 1/3 cup white wine
- 1 tablespoon flour
- 1 shallot, minced
- 4 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon fresh chopped parsley, plus more for garnish
- 1 roma tomato, diced, for garnish
- Lemon wedges for serving
For the Breadcrumb Topping:
- 1 1/2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh parsley, chopped
Instructions
- Place the clams in a bowl covered with water. Stir in the flour and allow the clams to soak for 10-15 minutes.
- While the clams are soaking, crisp the bacon in a saucepan over medium heat.
- In a separate pan, melt the butter and add the panko breadcrumbs. Toast until golden brown, watching carefully to avoid burning.
- Once toasted, remove from heat, stir in fresh parsley, and set aside.
- Drain and rinse the clams, discarding any that are open or have broken shells.
- Remove half of the bacon from the pan, leaving about 2 tablespoons of bacon fat.
- Add the shallots and garlic, seasoning with black pepper and crushed red pepper.
- Sauté for about a minute, without browning.
- Deglaze the pan with white wine, then pour in the clam juice and bring to a simmer.
- Add the clams, cover the pan, and allow them to steam open. As they open, transfer them to a serving bowl.
- Stir fresh parsley into the sauce, then spoon the sauce over the clams.
- Garnish with diced tomato, toasted breadcrumbs and additional fresh parsley.
- Serve with lemon wedges.
- ENJOY!
Notes
- Soak the clams in water mixed with flour (or a pinch of salt) to help them expel any sand or grit for a clean result.
- Discard any clams that remain open or have broken shells after soaking to avoid bad clams.
- Cook the bacon until crispy for enhanced flavor and texture, and save some bacon fat for richness in the sauce.
- Watch the panko breadcrumbs closely while toasting, as they can burn quickly. Aim for a golden brown color for the best crunch.
- Steam the clams only until they open, removing them promptly to prevent overcooking and toughness.
- Discard any clams that do not open after steaming.
- Deglazing the pan with white wine adds depth of flavor and lifts any flavorful bits stuck to the pan.
- Serve the dish immediately for the best texture and taste, as clams are best enjoyed hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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