Clams Casino with Bacon and Bell Pepper

A classic Italian-American appetizer featuring fresh littleneck clams topped with a savory mixture of bacon, bell peppers, and crispy panko breadcrumbs. These elegant baked clams are perfect for special occasions or as an impressive starter.

6 servings

23 min

Published October 4, 2025

Ingredients

•4 slices bacon (about 4 ounces)
•2 medium medium shallots
•1 whole red bell pepper
•1½ cups coarse kosher salt, plus more
•2 teaspoons white wine vinegar
•½ cup panko (Japanese breadcrumbs)
•3 tablespoons olive oil
•2 tablespoons chopped parsley
•2 dozen littleneck clams
•scrubbed
•shucked
•left on the half shell

Cooking Instructions

1.
Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
7 min
2.
Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
8 min
3.
Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.
8 min

Ingredients

•4 slices bacon (about 4 ounces)

•2 medium medium shallots

•1 whole red bell pepper

•1½ cups coarse kosher salt, plus more

•2 teaspoons white wine vinegar

•½ cup panko (Japanese breadcrumbs)

•3 tablespoons olive oil

•2 tablespoons chopped parsley

•2 dozen littleneck clams

•scrubbed

•shucked

•left on the half shell

Cooking Instructions

Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.

7 min

Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.

8 min

Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

8 min