Grilled Clams Casino

Grilled Clams Casino with Bacon

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!

This dish was created for SABER  Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

Grilled Clams Casino

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.

Grilling Clams To Open Them

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!

Grilling Clams

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.”

Casino Butter

Step Two: Open the clams.

Step Three: Prep the clams and fill them with the stuffing.

Stuffing Clams for Clams Casino

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!

Grilled Clams Casino Loaded with Bacon and full of flavor these are always the star of the party!

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.

Ingredients

  • 24 Little Neck or Cherry Stone clams
  • 12 Tablespoons butter
  • 3 Tablespoons red or green pepper, chopped
  • 3 Tablespoons Vidalia onion, chopped
  • 2 Tablespoons white wine
  • 10 slices bacon, cooked and crisp
  • 1/2 cup Panko

Directions

  • Make your Casino Butter by combining the butter, pepper, onion, wine, bacon and Panko. Season with a little black pepper and combine until fully incorporated. Cover and place in the fridge to chill.
  • Gently rinse and scrub your clams with a soft brush or hands under cold water to get any sand or debris off of them.
  • Preheat grill to high heat. Once hot, place your clams directly onto the grill and close it.
  • After about 5 minutes, check the clams. They should be popping open. As they open, remove them one by one to a tray. (Cook time will vary by size of clam). If all clams are not opened, after you remove the ones that are, shut the grill and wait another 1-2 minutes.
  • Once clams have cooled, separate the top shell from each. Rinse it off and dry it. Detach the clam meat from the bottom shell and place it into one of the top shells. Discard the bottom shell.
  • Mound Casino Butter atop each clam half.
  • Make sure grill is still hot then gently add clams by placing face up in between the grates. Cook for 6 minutes or until beginning to crisp. Serve immediately.
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