Name: Clams Casino
Yield: Makes 30; serves 4 to 6
Cuisine: American
Ingredients: 30 littleneck clams, scrubbed; ½ cup (75 g) finely chopped poblano chile; 1 cup (145 g) finely chopped red bell pepper; ½ pound (225 g) thick-cut bacon, finely chopped; ⅓ cup (20 g) chopped green onion, including green tops; Fine sea salt and finely ground pepper; 1 tablespoon minced garlic; ⅔ cup (55 g) panko (Japanese bread crumbs); 1 tablespoon fresh lemon juice; Coarse salt or rock salt, for baking; 3 tablespoons olive oil

Preparation info

Makes 30; serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This dish of clams stuffed with a mixture of bread crumbs, bacon, and chopped peppers is said to have been created in 1917 by Julius Keller, the maître d’ at the Casino restaurant at the Tower on Narragansett Bay in Rhode Island. He was asked to prepare something special to impress the guests of an important socialite, Mrs. Paran Stevens. And the rest is history for this famous dish.