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Clams Casino

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour
  4 servings, about 8 half shells each
We’ve lightened up these traditional "stuffed" clams while boosting the flavor and crunch. It’s a glamorous nosh for a friendly game of cards—or a satisfying summer entree with a fresh salad.

Make Ahead Tip: Prepare the stuffed clams through Step 4 without baking; wrap and freeze for up to 1 month. Remove from the freezer and bake at 450 degrees F until well browned, 20 to 25 minutes.
1/2 cup  water
18   littleneck clams, scrubbed
2   bay leaves
1 tablespoon  extra-virgin olive oil
2   medium shallots, minced
1   small green bell pepper, minced
2 ounces  Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoons  white-wine vinegar
3/4 cup  fresh breadcrumbs (see Tip)
1/2 cup  grated parmesan cheese
2 tablespoons  chopped fresh chives
2 teaspoons  minced fresh oregano or 1 teaspoon dried
1/2 teaspoon  smoked or regular paprika (see Sources)
1/2 teaspoon  freshly ground pepper

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

Smoked paprika can be purchased in gourmet markets.
Clams Casino Recipe at
Preheat oven to 450 degrees F.

Bring water, clams and bay leaves to a boil in a large covered pot. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open). Discard the bay leaves.

Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.

Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over). Place the clams on a large baking sheet. Bake until well browned, about 20 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 8 half shells each
Calories: 188
Fat. Total: 8g
Protein: 16g
Carbohydrates, Total: 12g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 36mg
Sodium: 402mg
% Cal. from Fat: 38%
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