Clams Casino (Classic)

Prep

1. Open the clams
   
   • Remove top shell, loosen clam from bottom shell.
     
   • Arrange on a baking tray (nestle in rock salt if needed).
     
2. Preheat oven to 450°F (230°C).

Make the Topping

1. Cook bacon in a skillet until crisp. Remove and drain.
   
2. In the same pan (leave a little fat):
   
   • Add butter
     
   • Sauté shallot and red pepper until soft (2–3 min)
     
   • Add garlic, cook 30 seconds
     
3. Off heat, stir in:
   
   • Breadcrumbs
     
   • Bacon
     
   • Parsley
     
   • Lemon zest
     
   • Black pepper
     
   • Optional Worcestershire / hot sauce / paprika
     

1. Spoon topping over each clam.
   
2. Lightly press so it adheres.
   

Bake

• Bake 8–10 minutes, until topping is golden.
  
• Optional: Broil 30–60 seconds for extra crunch.
  

Serve

• Finish with a squeeze of lemon
  
• Garnish with more parsley
  
• Serve immediately (Clams Casino don’t wait)
  

Pro Tips

• Use fresh breadcrumbs for better texture than panko.
• Red pepper is classic — green pepper is more old-school.
  
• If clams release extra liquid, spoon it off before topping.