Stuffed Clams (Clams Casino) Recipe

A plate of baked clams with a cocktail fork and lemon wedge on it with the pan, a striped napkin, lemon and parsley behind it.

Stuffed Clams (Clams Casino) Recipe

This stuffed clams recipe is such a classic! Also known as clams casino, they're dangerously addictive in the best way, a make-ahead appetizer that's easy to make!

Course Appetizer, Snack

Cuisine American, Italian

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 56kcal

Author Jessy Freimann

Equipment

Ingredients

1 cup salted butter, 2 sticks
6.5 ounces pimentos in a jar, drained
2 medium onions, chopped
4 stalks celery, chopped
1 ½ cups seasoned breadcrumbs
32.5 ounces clams canned- a combination off chopped and minced clams- 5 cans, drained
½ cup Romano cheese or Parmesan, grated

Instructions

Melt butter over medium heat on stove or in microwave.
While butter melts, add pimentos, onions, and celery to food processor until they are well combined (they should make a wet mixture and be very finely chopped).
Add your melted butter, vegetable mixture clams, breadcrumbs, and cheese to a mixing bowl and stir until well combined.
Spoon the mixture into clam shells so that they slightly heap, and pat to smooth the tops.
Place clams on a sheet pan and freeze. Once solid transfer to zipper freezer bag and freeze for up to 3 months.
When ready to cook, preheat the oven to 400 degrees F. Place clams on a lined sheet pan, filled side up.
If cooking right away, bake in the middle rack for around 10 minutes and then broil for 1-2 minutes up top, watching them closely so they don't burn.
If cooking from frozen, bake in the middle rack for around 20 minutes and then broil for 1-2 minutes up top, watching them closely so they don't burn.

Video

Notes

Don't worry about chopping your onions and celery to be perfectly uniform, they're being thrown in the food processor.

Make sure you're using seasoned breadcrumbs — they add great flavor!

For the cans of clams, I use a mix of minced and chopped. I encourage you to use at least some chopped so you get some nice chunks of clam in there.

These are typically served in the half shells of littleneck clams. If you can't find any shells, 2 medium or 1 large casserole dish also work.

When prepping this clams casino recipe for the freezer, I like to flash freeze first. Once frozen, I transfer them to a freezer zipper bag and store for up to 3 months.

As the clams cook, keep a very close eye on them. They should get a nice brown color without actually burning. The original recipe was only under the broiler but to avoid burning, I bake first to heat them through and then move them up to brown them. You may need to move them around on the sheet pan during broiling, depending on your oven's hot spots.

Ingredients to prep ahead- You can make the filling for your clams up to 24 hours in advance — just store it in the fridge until ready to assemble. But this recipe is meant to be completely made ahead and frozen.

Leftovers and storage- As mentioned, I store these in the freezer for up to 3 months. It's a great way for me to get ahead on all the end-of-year holiday party prep! Otherwise, if you have any cooked clams left over, they'll keep in the fridge for 3 days. Broil to reheat.

Nutrition