Grilled Clams Casino are loaded with bacon and packed with flavor. They’re simple to make on your grill and are the hit of every party!
One of the dishes I’m known for is Clams Casino. I make them a few times a year and, as I serve them, people stand right at the tray until they’re completely g-o-n-e! There are never leftovers.
I was saying to my husband and sister just the other day that I think some people feel Clams Casino are dated… like it’s some 70s dish. But not me! And certainly not my husband. For 20 years, we’ve looked for them on menus, excited to try an order. All too often, however, we’re disappointed. The few times we hit gold, we ordered a second and even a third round.
A few years ago I discovered that when I use my grill to open clams I have an almost 100 percent success rate. Really! They all open, every time, except maybe one stubborn one. I don’t know if I’ve just been lucky with the quality of clams I’ve gotten my hands on or if it’s the grill… My money is on the grill!
Clams on the grill are great—no mess, no smell. I will never go back to another method! I was curious to know, however, how the grill would finish off my signature Clams Casino. Verdict: Perfection!
Step One: Make my Casino “Butter.”
Step Two: Open the clams.
Step Three: Prep the clams and fill them with the stuffing.
Step Four: Get the clams back on the grill to finish them off.
Step Five: Get your hands on as many of them as you can before they disappear!
I so hope you love these as much as we do! If the weather isn’t cooperating, you can also make these in your oven. But I really do swear by opening clams on a hot grill… It’s worth getting wet or cold for!
A big part of the attraction when it comes to these Grilled Clams Casino is the bacon. Whoever coined the phrase “bacon makes everything better” really knew what they were talking about!
You can add more peppers if you’d like, you could even replace the red peppers with jalapeños if you like things spicy.
Notes: You can make the Casino Butter in advance and chill overnight in the fridge or freeze for a month or more. You can also stuff your clams as directed and freeze them on a tray. Once frozen, bag them and keep frozen until ready to use. Simply allow them to thaw for 15 minutes or so before cooking. If you have extra Casino Butter left over, it’s great over pasta!
If you want a really crunchy top to the clams, sprinkle them with additional Panko before cooking and cook in the oven, finishing under the broiler.