Entree: United States – New England (Rhode Island) – Clams Casino

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 24 littleneck clams, in shell, approx. 2 lb (900 g) total
- 6 slices bacon, chopped, approx. 6 oz (170 g)
- 1 cup (100 g) fresh breadcrumbs (stale white bread processed or panko)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil, divided
- 1/2 cup (75 g) mixed red and green bell pepper, finely diced
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) dry white wine
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) cayenne pepper or a few dashes hot sauce (optional)
- Zest and juice of 1 lemon (zest about 1 tsp (2 g); juice about 1 tbsp (15 ml))
- Salt and freshly ground black pepper, to taste
- 8 oz (225 g) linguine
- 2 tbsp (30 ml) unsalted butter or olive oil (for pasta)
- Lemon wedges, for serving

Instructions

Short Description:
A Rhode Island–style Clams Casino entree of littleneck clams topped with a bacon-breadcrumb-pepper mixture, baked until golden and served over lemon-garlic linguine for a complete main course.

Regional Notes:
This New England (Rhode Island) version uses littleneck clams in the shell with crisp bacon, finely diced bell pepper (traditionally red and/or green), and buttery breadcrumbs baked until golden. Unlike simpler appetizer versions, this recipe increases the portion and pairs the clams with lemon-garlic linguine so it functions as a full entree.

1. Preheat oven to 450°F (230°C). Scrub clams under cold running water and discard any cracked shells or clams that do not close when tapped.
2. Bring a large pot with 1 cup (240 ml) water and 2 tbsp (30 ml) white wine to a boil. Add clams, cover, and steam just until they open, 3–5 minutes. Remove clams with tongs to a bowl. Reserve cooking liquid; discard any clams that remain closed.
3. Holding each opened clam shell, carefully remove the top shell and set aside. Loosen the clam from the bottom shell but leave the meat in the bottom shell. Reserve several whole clams for topping and finely chop the rest (total about 8–10 oz/225–280 g chopped usable meat).
4. Cook linguine according to package directions in well-salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain.
5. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl and leave rendered fat (about 1–2 tbsp) in skillet. If needed, add olive oil so you have about 2 tbsp (30 ml) fat in the pan.
6. Add diced bell pepper to the hot fat and sauté 2–3 minutes until softened. Add minced garlic and cook 30 seconds more until fragrant.
7. Stir in breadcrumbs and 2 tbsp (30 ml) butter; cook, tossing, until breadcrumbs are golden, 3–4 minutes. Remove from heat and stir in cooked bacon, chopped parsley, Worcestershire, cayenne (if using), lemon zest, and 1 tbsp (15 ml) lemon juice. Season with salt and pepper to taste.
8. Spoon about 1/2 tsp of the reserved steaming liquid into each bottom shell with the clam to keep moisture (or a few drops of the reserved white wine). Place one clam (whole or chopped, as you prefer) in each shell and mound a tablespoon-plus of the breadcrumb mixture atop each clam, pressing lightly.
9. Arrange topped clams on a rimmed baking sheet. Bake in preheated oven until topping is crisp and golden and clams are heated through, 8–12 minutes. Broil 1–2 minutes at the end if you want extra color—watch closely.
10. Meanwhile, finish the linguine: return drained pasta to the pot or a warm skillet, toss with 2 tbsp (30 ml) butter or olive oil, the remaining 1 tbsp (15 ml) lemon juice, chopped parsley, and enough reserved pasta water to loosen into a glossy sauce. Season with salt and pepper.
11. To serve, divide linguine among 4 warmed plates, arrange 6 baked Clams Casino atop each portion, and spoon any pan juices over the pasta. Serve with lemon wedges.