I’m not big on clams, except for chowder. 😉 but thought that others might appreciate, and a huge thank you to Skeen! 😉
Clams Casino
“Clams casino is a clam ”on the halfshell” dish with breadcrumbs and bacon. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.
According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d’hôtel for a woman of means wanting something special for her guests.  Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d’hôtel Julius Keller.  She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, “appearing on almost every menu”.
Clams Casino Recipe
By John Mitzewich, American Food Expert
Clams casino is simply the best clam recipe ever. Whenever bacon and butter appear in the same recipe, you know you’re in for a treat! Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you’re ready.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes 18 Clams Casino
Ingredients:
18 medium-sized (about 2 1/2-inches) littleneck clams
2 tablespoon unsalted butter
3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
3 tablespoon finely diced red bell pepper
3 garlic cloves, finely minced
1/3 cup plain breadcrumbs
1 tablespoon finely grated Parmesan
1/8 teaspoon freshly ground black pepper
pinch of salt
2 tablespoons chopped flat leaf parsley
lemon wedges
rock salt as needed
Preparation;
Heat butter in a skillet over medium heat. Add the bacon and saute until cooked, but not quite crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
Add the red pepper to the bacon drippings in the skillet, and cook for 2 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Reserve the mixture until needed.
Add about 2 inches of water to a Dutch oven, or other heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add clams, cover, and cook for about 5 minutes, or just until the shells open. It’s critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled.
Twist and pull the clamshells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on the fresh parsley, and serve hot with lemon wedges.