New Haven Stuffed Baked Clams (Clams Casino Style)
Chopped clams baked on the half shell with a savory breadcrumb, pepper, and bacon topping, an Italian-American shoreline appetizer with Rhode Island and Connecticut roots.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 14
- carbs
- 14
- protein
- 12
- calories
- 230
Instructions
- 1
Pry open the clams and loosen the meat, keeping it in the half shell. Place them on a sheet pan.
- 2
Cook diced bacon in a skillet until it starts to crisp. Add peppers and garlic, then saute for 2-3 minutes.
- 3
Stir in breadcrumbs and a drizzle of olive oil so the mixture holds together.
- 4
Preheat your oven to 425°F.
- 5
Spoon some of the bacon and pepper mixture over each clam.
- 6
Bake for 10-12 minutes until the topping is golden and the clams are tender.
- 7
Serve hot with fresh lemon wedges.
Chef's tips
Do not overbake or the clams will turn rubbery. The topping should be crisp while the clam meat stays tender.
Storage
Refrigerate assembled, unbaked clams up to a day.
Reheating
Reheat in a 400°F oven for about 8 minutes.
Common mistakes to avoid
- •Overcooking the clams until they become tough
- •Piling on too much filling so the bacon cannot crisp up
Serving suggestions
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