Clam Casino Bites are a playful, party-ready take on the classic Clams Casino. These are baked clams loaded with buttery breadcrumbs, crispy bacon, bell peppers, and a kick of garlic and lemon. Briny, smoky, and just a little crunchy, they’re perfect for seafood lovers who want something fancy without the fuss.
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
12 bites
For the Clams
12littleneck clams, scrubbed clean
1cupwater or white wine (for steaming)
For the Topping
2slices thick-cut bacon, finely diced
¼cupfinely chopped red bell pepper
2tbspfinely chopped shallot
1clovegarlic, minced
⅓cupbreadcrumbs (panko or fresh)
2tbspgrated parmesan cheese
2tbspbutter, melted
1tbspchopped fresh parsley
½tsplemon zest
Salt and black pepper, to taste
Optional: dash of hot sauce
Steam the Clams
1
In a lidded saucepan, bring wine or water to a simmer.
Add clams, cover, and steam for 5–7 minutes until they just open.
Remove from heat and let cool slightly. Discard any clams that do not open.
Detach the clam from one half of the shell and discard the empty side. Arrange the filled shells on a baking sheet.
Make the Filling
2
In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon.
In the bacon fat, sauté bell pepper, shallot, and garlic until soft (2–3 minutes). Let cool slightly.
In a bowl, combine the bacon, sautéed vegetables, breadcrumbs, parmesan, parsley, lemon zest, and melted butter. Season to taste with salt, pepper, and optional hot sauce.
Assemble & Bake
3
Preheat oven to 450°F (230°C).
Spoon a generous mound of the topping over each clam.
Bake for 7–10 minutes, until golden and sizzling.
Serve
4
Serve hot with lemon wedges, extra parsley, and a sprinkle of sea salt.
Pairing Tips
5
A crisp Sauvignon Blanc or dry rosé
Crusty bread to soak up the juices
Great as part of a seafood platter or passed hors d’oeuvres
Ingredients
12 bites
For the Clams
12littleneck clams, scrubbed clean
1cupwater or white wine (for steaming)
For the Topping
2slices thick-cut bacon, finely diced
¼cupfinely chopped red bell pepper
2tbspfinely chopped shallot
1clovegarlic, minced
⅓cupbreadcrumbs (panko or fresh)
2tbspgrated parmesan cheese
2tbspbutter, melted
1tbspchopped fresh parsley
½tsplemon zest
Salt and black pepper, to taste
Optional: dash of hot sauce
Directions
Steam the Clams
1
In a lidded saucepan, bring wine or water to a simmer.
Add clams, cover, and steam for 5–7 minutes until they just open.
Remove from heat and let cool slightly. Discard any clams that do not open.
Detach the clam from one half of the shell and discard the empty side. Arrange the filled shells on a baking sheet.
Make the Filling
2
In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon.
In the bacon fat, sauté bell pepper, shallot, and garlic until soft (2–3 minutes). Let cool slightly.
In a bowl, combine the bacon, sautéed vegetables, breadcrumbs, parmesan, parsley, lemon zest, and melted butter. Season to taste with salt, pepper, and optional hot sauce.
Assemble & Bake
3
Preheat oven to 450°F (230°C).
Spoon a generous mound of the topping over each clam.
Bake for 7–10 minutes, until golden and sizzling.
Serve
4
Serve hot with lemon wedges, extra parsley, and a sprinkle of sea salt.
Pairing Tips
5
A crisp Sauvignon Blanc or dry rosé
Crusty bread to soak up the juices
Great as part of a seafood platter or passed hors d’oeuvres
