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Clams Casino tops littleneck clams with bacon, peppers, and seasoned breadcrumbs for an elegant baked appetizer. This high protein, fresh seafood classic is perfect for family entertaining and holiday gatherings.
Preheat your oven to 450°F. Rinse and scrub the littleneck clams, discarding any that don't close when tapped.
Place cleaned clams in a shallow baking dish; bake for 5–7 minutes just until they open. Remove the top shell and loosen the clam from the bottom shell, leaving the clam in the shell.
While clams bake, cook the bacon in a skillet over medium heat until just crisp. Remove bacon, drain on paper towels, and finely chop. Wipe out excess bacon fat, reserving about 1 tsp in the skillet.
Sauté diced peppers, shallot, and garlic in the reserved bacon fat over medium-low heat until vegetables soften, 2–3 minutes. Mix in the chopped bacon, breadcrumbs, parsley, and melted butter; season with lemon juice, salt, and black pepper.
Spoon the breadcrumb mixture evenly on top of each clam. Bake again for 8–10 minutes at 450°F until the tops are golden and the clams are heated through without drying out. Serve hot with lemon wedges.
