How To Make Clams Casino

A classic favourite from old America, clams casino is a dish that consists of small clams topped with stuffing and baked until they are golden brown. Clams casino serves as a great hors d’oeuvre, whether you’re sitting down to a family dinner, or whetting the appetites of your guests at a party.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Utensils: Baking tray, bowl, pot, knife, serving plates and spoon.

Littleneck clams: 1 lbs
Salami, finely diced: 80g
Sun-dried tomatoes, finely diced: 80g
Breadcrumbs: 100g (1cup)
Butter, melted: 50g
Juice of lemon: 1 cup
White wine (for steaming): 100ml


  • 1

    Start by preparing the clams for use by washing them thoroughly. Next, you will need to open them. If you are adventurous, you may pry all your clams open with a clam knife – however, this generally tends to take a long time, and if you’re looking for a short and easy way out, simply steam the clams open. For steaming purposes, take a large pot, pour in the white wine, and slowly bring it up to a boil.

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  • 2

    Next, toss your clams into a strainer, place this above the pot, and put a lid or cover on it. Allow the clams to steam, until they all open up – this should take roughly 8 minutes. You will need to monitor the heat carefully, to make sure the wine doesn’t all evaporate. If you lose a lot of it in steam, lower the flame, and add a bit of water to the pot.

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  • 3

    While the clams are steaming away, combine the diced salami, diced sun-dried tomatoes, breadcrumbs, butter, and lemon juice in a bowl - your stuffing is now ready. Put this aside to use later.

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  • 4

    Check on your clams, and if they’ve all opened up, you know they’re done. Throw away the ones that do not open, and remove the top shells of all the clams.

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  • 5

    Using a knife, separate the clams from their bottom shells so that they are easier to eat out of the shell later, and line them up on a baking tray. Next, use a spoon to place a small amount of the stuffing on each clam, and proceed to pack it all down.

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  • 6

    Slide the baking tray on to the middle rack of your oven, and broil them for around 3 to 5 minutes, or until the stuffing is browned. Take them out, and serve them with a wedge of lemon, on a bed of coarse sea salt or seaweed, to evoke a feeling of the ocean.

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