Indulge in the exquisite taste of Smoked Clams Casino, a delectable dish marrying the freshness of littleneck clams with a rich, savory filling, all elevated by the smoky embrace of a wood-fired oven. This recipe, perfect for entertaining a crowd, combines coastal flavors with a touch of culinary finesse. Follow our step-by-step guide to create a memorable dining experience.

Clams Casino

Tom Jackson

Rated 5.0 stars by 3 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Calories

500

Savor the symphony of flavors in every bite of Smoked Clams Casino – a culinary masterpiece that merges coastal elegance with the bold embrace of a wood-fired oven. Elevate your gatherings with this unforgettable recipe that caters to the discerning palate of seafood enthusiasts.

Ingredients

12 littleneck clams
1 quart water
2 tbsp Jacobsen Salt Co. Kosher Sea Salt
1 shallot, halved, peeled
1/2 lemon
1 head garlic, split horizontally
1/2 cup dry white wine

Filling:

1 tsp unsalted butter
2 tbsp sweet peppers, minced
2 tbsp shallots, minced
1 tsp garlic
Pinch of red pepper flakes
Chopped clam meat from 12 steamed clams
1/4 cup unsalted butter, melted
1/4 cup (1 1/2 oz) Parmigiano Reggiano
3 tbsp Panko bread crumbs
4 tsp parsley, minced
1 tsp oregano, minced
1 tsp Saica Sicilian Extra Virgin Olive Oil
1/2 tsp lemon zest
Cattleman’s Grill Italiano Seasoning
3 slices bacon, each cut into 4 pieces

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Directions

To purge the clams, combine the quart of water with two tablespoons Jacobsen Salt Co. Kosher Sea Salt and whisk to dissolve the salt. Pllace the clams in a shallow container and cover with the saltwater. Let sit for at least one hour.
Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, with the Yoder Smokers Wood Fired Oven installed.
Pluck the clams out of the saltwater one by one and transfer to a Lodge 8” cast iron skillet. Add to the skillet the halved shallot, root end of the head of garlic (save the tips for the filling later), half lemon and white wine. Transfer to the inside of the wood fired oven and cover the top of the skillet with a small sheet pan. Cook until the clams open their shells, about 15 minutes. Remove and let cool.
While the clams are cooking, cook the filling on top of the wood fired oven. Melt the butter in a Lodge 8” Steel Skillet. Add the peppers and shallots. Cook until softened. Add the garlic. Cook one minute. Remove from the grill.
Turn the grill temperature down to 400ºF.
Combine all filling ingredients in a mixing bowl and mix well.
Remove the clam meat from the shells. Discard top shells. Chop the clams. Add the clam meat to the filling. Mix well, then stuff mixture into the bottom shells. Nestle the stuffed clam shells into a bed of salt in a small pan or skillet.
Top each clam with a slice of bacon, cut to roughly the same size of the clam. Bake at 400 until bacon is rendered and crisping, about 15 min.