18 Savory Clams Casino Recipes Deliciously Decadent

Craving a taste of the coast? Clams Casino—the ultimate blend of briny clams, crispy bacon, and buttery breadcrumbs—is the indulgent appetizer (or main!) you need in your life. Whether you’re hosting a dinner party or just treating yourself, these 18 savory recipes promise rich flavors and restaurant-worthy results. From classic twists to bold new takes, get ready to fall in love with every irresistible bite!

Classic Clams Casino with Bacon and Breadcrumbs

This retro appetizer is all about briny clams, smoky bacon, and buttery breadcrumbs—a combo that never goes out of style.

Ingredients:

• 24 littleneck clams, scrubbed
• 4 slices bacon, chopped
• 1/2 cup panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp grated Parmesan cheese
• 1 tbsp finely chopped parsley
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Prep clams: Preheat oven to 425°F. Place clams in a single layer on a baking sheet and roast for 8–10 minutes until they just open (discard any unopened clams). Let cool slightly, then twist off and discard the top shells. Loosen clams from bottom shells.
2. Cook bacon: In a skillet over medium heat, cook bacon until crispy, about 5 minutes. Drain on paper towels, reserving 1 tbsp bacon fat.
3. Make topping: Mix breadcrumbs, melted butter, Parmesan, parsley, lemon juice, garlic powder, black pepper, and reserved bacon fat in a bowl. Fold in cooked bacon.
4. Assemble & bake: Spoon topping over each clam. Bake at 425°F for 8–10 minutes until breadcrumbs are golden and crisp.

The magic here? The bacon fat mingles with the briny clam liquor under the breadcrumbs, creating a savory umami bomb in every bite.

Tip: For extra crunch, broil for the last 30 seconds—just watch closely to avoid burning!

Spicy Clams Casino with Jalapeños and Parmesan

These zesty clams casino get a kick from fresh jalapeños and a salty crunch from Parmesan—perfect for your next appetizer spread.

Ingredients

• 24 littleneck clams, scrubbed
• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• 1/2 cup finely diced red bell pepper
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Arrange clams in a single layer on a baking sheet and roast for 8–10 minutes until they just begin to open. Discard any unopened clams. Let cool slightly, then carefully pry off the top shells.
2. In a skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. Add butter to the skillet with the bacon fat. Sauté red bell pepper, jalapeño, and garlic for 3 minutes until softened. Pour in white wine and simmer for 2 minutes until reduced by half. Remove from heat.
4. In a bowl, mix panko, Parmesan, parsley, smoked paprika, black pepper, and cooked bacon. Spoon 1 tsp of the veggie mixture onto each clam, then top with the breadcrumb mix.
5. Broil on high for 2–3 minutes until the topping is golden and bubbly. Serve immediately.

The briny clams balance beautifully with the spicy jalapeños and smoky bacon—each bite is a burst of bold flavors. Tip: For extra heat, leave the seeds in your jalapeño or add a pinch of red pepper flakes to the breadcrumb mix.

Garlic Butter Clams Casino with Fresh Herbs

These buttery, garlicky clams are topped with crispy breadcrumbs and fresh herbs for a restaurant-worthy appetizer that comes together in minutes.

Ingredients:

• 2 lbs fresh littleneck clams, scrubbed
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/2 lemon, juiced

Instructions:

1. Preheat oven to 425°F. Melt 2 tbsp butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add clams and white wine, cover, and steam for 5-6 minutes until clams just open (discard any unopened clams). Remove from heat.
2. In a small bowl, combine panko, Parmesan, parsley, chives, red pepper flakes, and salt. Melt remaining 2 tbsp butter and mix into breadcrumb mixture until crumbly.
3. Transfer clams with their juices to a baking dish. Spoon breadcrumb mixture evenly over clams. Bake at 425°F for 8-10 minutes until topping is golden and crisp.
4. Drizzle with lemon juice and serve immediately.

The magic here is in the contrast: tender clams swimming in garlic butter beneath that irresistible crunchy, herby topping. Perfect for when you want to impress without the fuss.

Tip: For extra flavor, toast the panko in a dry skillet for 2 minutes before mixing with other topping ingredients.

Cheesy Clams Casino with Gruyère and Mozzarella

This twist on the classic appetizer piles on melty Gruyère and mozzarella for a gooey, briny bite that’s impossible to resist.

Ingredients:

• 24 littleneck clams, scrubbed
• 4 strips bacon, chopped
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced shallot
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded Gruyère cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Place clams in a single layer on a baking sheet and roast for 8–10 minutes until they just open. Discard any unopened clams. Let cool slightly, then remove top shells and loosen meat.
2. In a skillet over medium heat, cook chopped bacon until crisp, about 5 minutes. Transfer to paper towels, leaving 1 tbsp fat in the pan. Add red bell pepper, shallot, and garlic; sauté for 3 minutes until soft. Deglaze with white wine, simmering 1 minute.
3. In a bowl, mix panko, Gruyère, mozzarella, melted butter, parsley, smoked paprika, and black pepper. Fold in bacon and veggie mixture.
4. Divide filling among clams (about 1 tbsp each). Broil on high for 2–3 minutes until cheese bubbles and tops brown.

The double-cheese combo creates a stretchy, golden crust that contrasts perfectly with the tender clams—ideal for impressing guests without fuss.

Tip: For extra crunch, toast panko in a dry pan before mixing.

Lemon Herb Clams Casino with White Wine Sauce

These buttery, briny clams get a bright upgrade with fresh herbs, lemon zest, and a splash of white wine—perfect for impressing guests or treating yourself to a fancy weeknight dinner.

Ingredients:

• 24 littleneck clams, scrubbed
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F. In a large skillet over medium heat, melt 2 tbsp butter. Add garlic and cook for 30 seconds until fragrant.
2. Pour in white wine and bring to a simmer. Add clams, cover, and steam for 5–7 minutes until shells open (discard any unopened clams). Transfer clams to a baking dish, reserving 1/4 cup of the cooking liquid.
3. In a bowl, mix parsley, thyme, lemon zest, red pepper flakes, salt, panko, and remaining 2 tbsp melted butter. Spoon mixture over clams.
4. Drizzle reserved cooking liquid and olive oil over the top. Bake for 8–10 minutes until breadcrumbs are golden and crispy.
5. Serve immediately with lemon wedges.

The crispy herbed topping contrasts beautifully with the tender clams, while the white wine sauce keeps every bite juicy and flavorful.

Tip: For extra richness, swap half the butter with finely grated Parmesan in the breadcrumb mix.

Smoky Clams Casino with Chipotle and Cheddar

These clams casino get a bold upgrade with smoky chipotle and melty cheddar—perfect for impressing guests or treating yourself to a restaurant-worthy appetizer.

Ingredients:

• 24 littleneck clams, scrubbed
• 4 slices bacon, chopped
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced shallot
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp minced chipotle in adobo (plus 1 tsp adobo sauce)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Prep the clams: Preheat oven to 425°F. Steam clams in a large pot with 1/2 cup water over high heat for 5–6 minutes until they just open. Discard any unopened clams. Remove meat, chop, and reserve shells.
2. Cook the filling: In a skillet over medium heat, cook bacon until crisp (5 minutes). Add red bell pepper, shallot, and garlic; sauté 3 minutes until soft. Stir in chopped clams, parsley, chipotle, adobo sauce, salt, and black pepper. Remove from heat.
3. Assemble: Divide filling among reserved shells. Mix cheddar, panko, and melted butter; sprinkle over clams. Bake on a sheet pan for 10 minutes until bubbly and golden.

The chipotle adds a slow-building heat that plays off the rich cheddar, while the panko gives a satisfying crunch. Tip: For extra smokiness, broil for 1–2 minutes at the end—just watch closely!

Baked Clams Casino with Panko and Parsley

These crispy, savory clams casino are a crowd-pleasing appetizer with a buttery crunch and fresh herb finish—perfect for your next gathering.

Ingredients:

• 24 littleneck clams, scrubbed
• 4 tbsp unsalted butter, melted
• 4 strips bacon, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped parsley
• 2 tbsp grated Parmesan cheese
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Place clams in a single layer on a baking sheet and bake for 8–10 minutes until shells just open. Discard any unopened clams. Let cool slightly, then remove top shells and loosen meat.
2. In a skillet over medium heat, cook bacon until crisp, about 5 minutes. Drain on paper towels.
3. In a bowl, mix melted butter, panko, parsley, Parmesan, lemon juice, garlic powder, black pepper, and salt. Fold in bacon.
4. Spoon mixture evenly over clams. Bake at 425°F for 12–15 minutes until topping is golden and crisp.

The panko topping stays extra-crunchy while the clams stay tender—no soggy breadcrumbs here! Serve with lemon wedges for a bright finish.

Tip: For easier shucking, freeze clams for 15 minutes before baking—they’ll pop open more cleanly.

Clams Casino Stuffed Mushrooms with Pancetta

These elegant stuffed mushrooms pack all the briny, smoky flavors of clams casino into a bite-sized appetizer that’s sure to impress.

Ingredients:

• 24 large cremini mushrooms (about 1.5 inches wide), stems removed
• 2 tbsp olive oil, divided
• 4 oz pancetta, finely diced
• 2 cloves garlic, minced
• 1 (6.5 oz) can chopped clams, drained (reserve 2 tbsp juice)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp lemon zest
• 1/4 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow-side up.
2. In a skillet over medium heat, cook pancetta until crispy (5–6 minutes). Add garlic and sauté 30 seconds until fragrant. Remove from heat.
3. In a bowl, mix pancetta mixture, clams, panko, Parmesan, parsley, lemon zest, red pepper flakes, reserved clam juice, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Divide filling among mushrooms, pressing lightly. Bake 18–20 minutes until tops are golden and mushrooms are tender.

The crispy pancetta and briny clams create an irresistible umami punch, while the lemon zest brightens every bite. Tip: For extra crunch, broil 1–2 minutes at the end—just watch closely!

Clams Casino Dip with Cream Cheese and Chives

This creamy, briny dip takes all the best parts of clams casino—buttery breadcrumbs, smoky bacon, and tender clams—and turns it into the ultimate shareable appetizer.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 (6.5 oz) can chopped clams, drained (reserve 2 tbsp juice)
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped chives
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. In a bowl, beat 8 oz cream cheese and 1/2 cup sour cream until smooth. Stir in drained clams, 2 tbsp reserved clam juice, crumbled bacon, 1/4 cup Parmesan, 2 tbsp chives, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
2. Spread mixture into a small oven-safe dish. In another bowl, toss 1/4 cup panko with 1 tbsp melted butter; sprinkle over dip.
3. Bake 20 minutes until bubbly and breadcrumbs are golden. Let cool 5 minutes before serving.

The magic here? That briny-sweet clam juice folded into the creamy base—it adds way more depth than your average seafood dip.

Tip: For extra crispiness, broil the top for 1–2 minutes at the end (watch closely!).

Clams Casino Pizza with Garlic and Red Onion

This Clams Casino Pizza with Garlic and Red Onion is a briny, buttery twist on classic pizza night—think crispy crust, smoky bacon, and tender clams all in one bite.

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 4 slices bacon, chopped
• 1/2 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped parsley
• 1/2 lb fresh littleneck clams, shucked and chopped (or canned clams, drained)
• 1 tbsp lemon juice
• 1/2 tsp crushed red pepper flakes
• Salt and black pepper to taste

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil and pre-bake for 5 minutes.
2. Meanwhile, cook bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. In the same skillet, sauté red onion and garlic in reserved bacon fat until softened, 3 minutes. Stir in clams, lemon juice, red pepper flakes, and a pinch each of salt and black pepper; cook 1 minute.
4. Scatter Parmesan and mozzarella over the par-baked crust. Top with clam mixture, bacon, and parsley. Drizzle with remaining 1 tbsp olive oil.
5. Bake for 12–15 minutes until crust is golden and cheese bubbles. Let cool 2 minutes before slicing.

The magic here? The briny clams and smoky bacon mingle with sweet red onion and garlic for a surf-and-turf flavor bomb. Tip: For extra crispiness, bake the pizza directly on a preheated pizza stone.

Clams Casino Pasta with Linguine and White Clam Sauce

This twist on classic Clams Casino turns it into a luxurious pasta dish, blending briny clams, crispy bacon, and a buttery white wine sauce—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz linguine
• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup bottled clam juice
• 12 littleneck clams, scrubbed
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. Add butter to the skillet. Once melted, sauté garlic and red pepper flakes for 30 seconds until fragrant.
4. Pour in white wine and clam juice, scraping up any browned bits. Bring to a simmer and add clams. Cover and cook for 6–8 minutes until clams open (discard any unopened ones).
5. Stir in cooked linguine, Parmesan, parsley, salt, and black pepper. Toss, adding reserved pasta water as needed to loosen the sauce. Sprinkle bacon on top.

The magic here? The bacon drippings infuse the sauce with smoky depth, while the briny clams keep it bright—no heavy cream needed.

Tip: Serve with crusty bread to soak up every last drop of that garlicky clam sauce.

Clams Casino Tacos with Lime and Cilantro

These tacos bring coastal flair to taco night, combining briny clams, crispy bacon, and a bright cilantro-lime finish—perfect for shaking up your usual rotation.

Ingredients:

• 12 small flour tortillas (6-inch)
• 1 lb fresh littleneck clams, scrubbed
• 4 slices bacon, chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup finely diced red bell pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Steam the clams: In a large pot with 1/2 cup water, bring clams to a boil over high heat. Cover and cook for 5–7 minutes until shells open. Discard any unopened clams. Remove meat, chop roughly, and set aside.
2. Cook the bacon: In a skillet over medium heat, fry chopped bacon for 5 minutes until crisp. Add red bell pepper and garlic; sauté for 2 minutes. Stir in chopped clams, 1/4 cup melted butter, 1/2 tsp smoked paprika, and a pinch of salt and black pepper. Cook for 1–2 minutes until warmed through.
3. Assemble: Warm tortillas in a dry skillet for 30 seconds per side. Fill each with clam mixture, then sprinkle with 1/4 cup Parmesan cheese and 1 tbsp lime juice. Top with fresh cilantro.

The magic here? The smoky bacon and briny clams play off the zesty lime and herbaceous cilantro—no two bites are the same!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Clams Casino Risotto with Saffron and Peas

This creamy risotto combines briny clams, smoky bacon, and sweet peas for a luxurious twist on the classic Italian dish—perfect for impressing guests or treating yourself.

Ingredients:

• 4 cups low-sodium chicken broth
• 1/4 tsp saffron threads
• 4 slices thick-cut bacon, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 12 littleneck clams, scrubbed
• 1/2 cup frozen peas, thawed
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a saucepan, warm chicken broth and saffron over low heat. Keep warm.
2. In a large Dutch oven, cook bacon over medium heat until crisp, 5–6 minutes. Remove with a slotted spoon, leaving drippings in the pot.
3. Add onion and garlic to the pot; sauté until soft, 3–4 minutes. Stir in Arborio rice, coating it in the drippings, 1 minute.
4. Pour in white wine, scraping up browned bits. Simmer until mostly evaporated, 2 minutes.
5. Add clams and 1/2 cup warm broth. Cook, stirring occasionally, until clams open, 6–8 minutes (discard any unopened clams). Remove clams; set aside.
6. Continue adding broth 1/2 cup at a time, stirring until absorbed before adding more, until rice is al dente, 18–20 minutes total.
7. Stir in peas, butter, Parmesan, salt, and pepper. Fold in clams (in shells or shucked) and half the bacon. Garnish with parsley and remaining bacon.

The saffron’s floral notes and the briny clams elevate this risotto into a restaurant-worthy dish, while the crispy bacon adds a playful crunch.

Tip: For extra depth, use bottled clam juice in place of 1 cup of the chicken broth.

Clams Casino Crostini with Balsamic Glaze

These elegant crostini pack all the briny, buttery goodness of classic clams casino into a perfect party bite—topped with a sweet-tangy balsamic drizzle for balance.

Ingredients:

• 1 French baguette, sliced into ½-inch thick rounds (about 20 slices)
• 2 tbsp olive oil, divided
• 2 (6.5 oz) cans chopped clams, drained (reserve 2 tbsp juice)
• 4 tbsp unsalted butter, melted
• ½ cup finely diced bell pepper (any color)
• ¼ cup grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• 1 garlic clove, minced
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 3 tbsp balsamic glaze (store-bought or homemade)

Instructions:

1. Prep crostini: Preheat oven to 375°F. Brush baguette slices with 1 tbsp olive oil and bake for 8–10 minutes until lightly golden. Let cool.
2. Make topping: In a bowl, mix drained clams, melted butter, reserved clam juice, bell pepper, Parmesan, parsley, garlic, smoked paprika, and black pepper.
3. Assemble: Spoon 1 heaping tbsp clam mixture onto each crostini. Drizzle with remaining 1 tbsp olive oil.
4. Broil: Set oven to broil. Place crostini on a baking sheet and broil for 3–4 minutes until bubbly and edges are crisp.
5. Finish: Drizzle with balsamic glaze and serve warm.

The contrast of crispy bread, rich clam topping, and glossy balsamic makes these irresistible—you’ll love how the glaze cuts through the smokiness.

Tip: For extra depth, add a pinch of red pepper flakes to the clam mixture before broiling.

Clams Casino Chowder with Potatoes and Corn

This rich, briny chowder brings the flavors of classic clams casino to your bowl—bacon, bell peppers, and buttery breadcrumbs included!

Ingredients:

• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 2 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1 lb littleneck clams, scrubbed
• 2 tbsp butter
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. In a large pot, cook bacon over medium heat until crisp, 5–6 minutes. Remove with a slotted spoon, leaving drippings in the pot.
2. Add onion, bell pepper, and garlic to the pot; sauté until softened, 4 minutes. Stir in potatoes, chicken broth, corn, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Bring to a boil, then reduce heat and simmer until potatoes are tender, 12–15 minutes.
3. Stir in heavy cream and clams. Cover and cook until clams open, 6–8 minutes (discard any unopened clams). Season with salt and black pepper to taste.
4. Meanwhile, melt butter in a small skillet over medium heat. Add panko and toast, stirring, until golden, 2–3 minutes. Off heat, stir in parsley.
5. Ladle chowder into bowls; top with crispy bacon and buttery breadcrumbs.

The toasted panko topping mimics the crunch of clams casino’s breadcrumb crust—genius for texture lovers!

Tip: For a smokier kick, swap regular bacon for thick-cut applewood-smoked.

Clams Casino Flatbread with Arugula and Lemon Zest

This Clams Casino Flatbread with Arugula and Lemon Zest is a breezy twist on the classic appetizer—think crispy crust, briny clams, and a bright finish that’ll wow your guests.

• 1 store-bought flatbread or naan (about 10″ x 6″)
• 2 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chopped canned clams, drained
• 2 tbsp grated Parmesan cheese
• 2 tbsp finely diced roasted red peppers
• 2 tbsp cooked and crumbled bacon
• 1/2 cup baby arugula
• 1 tsp lemon zest
• 1/4 tsp flaky sea salt

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush with 1 tbsp olive oil. Bake for 5 minutes until lightly crisp.
2. Meanwhile, heat remaining 1 tbsp olive oil in a small skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant. Stir in clams and remove from heat.
3. Spread clam mixture evenly over flatbread. Top with Parmesan, roasted red peppers, and bacon. Bake 8–10 minutes until edges are golden.
4. Toss arugula with lemon zest and flaky salt. Scatter over flatbread right before serving.

The lemon zest cuts through the richness of the bacon and cheese, while the arugula adds a peppery crunch—no fork required!

Tip: For extra smokiness, swap the bacon for diced pancetta and crisp it up before topping.

Clams Casino Quiche with Spinach and Feta

This Clams Casino Quiche with Spinach and Feta is a brunch showstopper—briny clams, salty feta, and tender spinach baked into a buttery crust for a savory twist on the classic.

• 1 (9-inch) refrigerated pie crust, thawed
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 (10-oz) can chopped clams, drained (reserve 2 tbsp juice)
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup half-and-half
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp grated Parmesan cheese
• 2 strips cooked bacon, crumbled (optional)

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, prick the bottom with a fork, and blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic and cook for 30 seconds. Stir in spinach and reserved clam juice; cook until spinach wilts (2 minutes). Remove from heat.
3. In a bowl, whisk eggs, half-and-half, smoked paprika, and black pepper. Fold in clams, spinach mixture, feta, and bacon (if using). Pour into the crust and sprinkle with Parmesan.
4. Bake at 375°F for 35–40 minutes until the center is set and the top is golden. Cool 10 minutes before slicing.

The smoky paprika and briny clams give this quiche a sophisticated depth, while the feta adds a creamy tang—no one will guess it comes together so easily!

Tip: For extra crunch, sprinkle toasted panko breadcrumbs over the quiche before baking.

Clams Casino Stuffed Peppers with Italian Seasoning

These stuffed peppers take the classic flavors of clams casino—briny clams, crispy bacon, and savory breadcrumbs—and pack them into sweet bell peppers for a showstopping twist.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 2 (6.5 oz) cans chopped clams, drained (reserve 1/4 cup liquid)
• 4 slices bacon, cooked and crumbled
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 2 tbsp finely chopped parsley
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Place pepper halves cut-side up in a baking dish.
2. In a bowl, mix drained clams, crumbled bacon, panko, Parmesan, melted butter, parsley, Italian seasoning, garlic powder, red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper. Stir in reserved clam juice.
3. Divide filling evenly among peppers, pressing lightly to pack. Cover dish with foil.
4. Bake for 25 minutes. Remove foil, then bake uncovered for 10 more minutes until tops are golden and peppers are tender.

The briny-sweet contrast of clams and peppers, plus that crispy bacon-studded topping, makes this dish feel fancy without fuss. Tip: For extra crunch, broil the peppers for 1–2 minutes at the end—just watch closely!

Conclusion

With 18 irresistible Clams Casino recipes, there’s a delicious twist for every occasion! Whether you prefer classic or creative, these decadent dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the seafood love by pinning it for later—happy cooking!