This stuffed clams recipe is a timeless favorite. Also called clams casino, these bites are irresistibly savory — a make-ahead appetizer that’s simple to prepare and perfect for gatherings.
Why You’ll Love Baked Clams
Known regionally as stuffies, baked stuffed clams, or simply stuffed clams, clams casino is a beloved appetizer with big flavor. This version honors my Uncle Richard’s take on the classic — rich, buttery, a little spicy, and wonderfully satisfying.
He loved cooking for family and friends, and these were one of those recipes he would bring to any gathering where seafood was welcome. Many Italian restaurants have their own versions, and while this one may have roots in a popular local recipe, it’s easy to make at home and reliably impressive.
These aren’t a health food, but they are festive and delicious — ideal for holidays or special occasions. Highlights:
- Uses simple pantry ingredients
- Can be prepped and frozen quickly
- Salty, buttery, with a touch of heat
- Looks elegant served in shells
- Great for parties and holidays
Ingredient Information and Substitutions
- Canned clams — A mix of chopped and minced canned clams keeps things easy. Buy littleneck shells from a seafood counter for serving, or steam fresh clams if you prefer.
- Breadcrumbs — Seasoned breadcrumbs add extra flavor; feel free to use plain breadcrumbs and season them yourself.
- Butter — Adds richness and helps bind the filling.
- Pimentos — These sweet roasted peppers are traditional and add color. Jarred pimentos are convenient.
- Onion & celery — Provide texture, flavor, and a bit of color to the filling.
- Cheese — Romano or Parmesan both work well; use your preference.
How to Make This Baked Clams Recipe
Step 1 — Chop the vegetables.
Melt the butter on the stove or in the microwave. Meanwhile, add pimentos, celery, and onion to a food processor and pulse until finely chopped into a moist mixture.
Step 2 — Mix the filling.
Combine the melted butter, vegetable mixture, clams, breadcrumbs, and cheese in a large bowl. Stir until evenly incorporated.
Step 3 — Assemble and freeze or bake.
Spoon the filling into clam shells, slightly heaping and smoothing the tops. For make-ahead storage, flash freeze the filled shells on a sheet pan until solid, then transfer to a freezer zipper bag for up to 3 months.
If baking immediately, preheat the oven to 400°F. Bake on the middle rack for about 10 minutes, then broil for 1–2 minutes to brown the tops — watch carefully so they don’t burn.
To cook from frozen, bake at 400°F for about 20 minutes on the middle rack, then broil briefly until golden. Serve hot with a squeeze of lemon.
Frequently Asked Questions
This recipe uses canned clams for convenience — each 6.5-ounce can yields about ½ cup chopped clams once drained. If using fresh clams for shells, purchase roughly 30 littlenecks and supplement the meat with canned clams if needed.
Littleneck shells are usually available at the seafood counter. Some shops sell cleaned shells separately. Save shells when you buy clams to reuse for clams casino.
Yes. Even pre-cleaned clams can contain grit. Soak them in cold salted water for 10–15 minutes to purge sand, scrub the hinge area, and discard any clams that won’t close or have broken shells.
If using fresh clams, steam them: add an inch of water to a pot, heat over medium, add cleaned clams, cover, and cook until shells open. Discard any that remain closed.
No problem — spread the filling in a shallow casserole dish in a thin layer (about 1 inch) and bake until heated and golden on top.
Freezing is optional. The recipe is designed to be made ahead and frozen, but you can also bake and broil them immediately. Bake to heat through, then broil briefly to brown.
Collect shells in a bowl, soak in hot soapy water, scrub to remove residue, rinse, and dry open-side down on a towel. Store in a zipper bag and rinse before reuse.
One common origin story credits the Narragansett Pier Casino resort in Rhode Island in the early 20th century. The dish has many local names, including “stuffies” in some regions.
Tips for Making This Stuffed Clams Recipe
- Don’t stress about perfectly uniform chopping — the food processor will do the work.
- Use seasoned breadcrumbs for extra flavor, or season plain breadcrumbs yourself.
- Combine minced and chopped canned clams so you have both texture and small pieces throughout.
- Serve in littleneck shells for authenticity; a casserole dish works if you can’t find shells.
- Flash-freeze filled shells on a sheet pan before transferring to bags to prevent them from sticking together.
- When broiling, monitor closely to brown without burning; bake first to heat through, then broil for color.
- You can prepare the filling up to 24 hours ahead and keep it refrigerated until assembly.
- Store frozen stuffed clams for up to 3 months. Cooked leftovers keep in the fridge for up to 3 days; reheat under the broiler.
What to Serve With Baked Clams
Serve clams casino hot from the oven with a squeeze of lemon. They pair nicely with hearty mains and classic sides if you’re building a full menu for a party or holiday meal.
Other Delicious Appetizer Recipes to Try
Hot Artichoke Parmesan Dip-
Brie Apple Phyllo Cups
-
Shrimp with Pesto and Prosciutto
-
Oven Baked Italian Sausage with Tomato Sauce
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Stuffed Clams (Clams Casino) Recipe
Equipment
- sheet pan
- chef’s knife
- cutting board
- measuring spoons & cups
- food processor
Ingredients
- 1 cup salted butter (2 sticks)
- 6.5 ounces pimentos, drained
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 1 ½ cups seasoned breadcrumbs
- 32.5 ounces clams (canned — a combination of chopped and minced, about 5 cans, drained)
- ½ cup Romano or Parmesan cheese, grated
Instructions
- Melt the butter over medium heat on the stove or in the microwave.
- While the butter melts, combine pimentos, onions, and celery in a food processor until very finely chopped and moist.
- In a large bowl, mix the melted butter, vegetable mixture, clams, breadcrumbs, and cheese until well combined.
- Spoon the mixture into clam shells, slightly heaping, and pat to smooth the tops.
- For freezing: place clams on a sheet pan and flash freeze. When solid, transfer to a freezer bag and store up to 3 months.
- To cook: preheat oven to 400°F and place clams on a lined sheet pan, filled side up. If cooking right away, bake on the middle rack for about 10 minutes, then broil 1–2 minutes to brown. If cooking from frozen, bake about 20 minutes, then broil 1–2 minutes to brown. Watch closely while broiling.
Notes
- Chop roughly — the food processor will make everything uniform.
- Seasoned breadcrumbs add great flavor; use them if possible.
- Include some chopped clams for texture among the minced clams.
- Flash-freeze filled shells before bagging to keep them from sticking together.
- Monitor closely when broiling to achieve color without burning.
- Filling can be made up to 24 hours ahead; store refrigerated until assembling.
- Frozen stuffed clams keep up to 3 months; cooked leftovers refrigerate for 3 days and reheat under the broiler.