The clams I grew up on all hail from the northeastern United States.

You also have varieties like Atlantic and Pacific Razor Clams, along with the very peculiar-looking Geuduck clam. These clams are small, sweet, and mainly served in pasta dishes or steamed and served with clarified butter. Other varieties like Manila clams found on the west coast. There are many different varieties of clams but the ones most commonly consumed are found in the northeastern United States. Later, in New Orleans, Oysters Casino became and remain very popular due to the abundance of oysters in the Mississippi and nearby gulf. The recipe traditionally includes clams, bell peppers, bacon, and breadcrumbs but there are many variations. Legend has it they were first served at the little Casino in Narragansett Rhode Island.Ĭreated as a special request of a woman who was looking to impress her guests. Bake for 15 to 20 minutes.Jump to Recipe Print Recipe History of Clams CasinoĬlams Casino first showed up on menus in the early 1900s in the Northeastern United States. Shuck your clams so that they’re on the half-shell and lay them on a baking sheet.

¼ bunch flat-leaf parsley, washed and de-stemmedģ pieces raw bacon, cut into 1-inch piecesīread crumbs, preferably from French or sourdough breadįreshly cracked pepper and lemon juice to taste “It’s the perfect mouthful-served right in its shell!” Read our full profile of Gabe the Fish Babe here.įrom Gabrielle Stommel, aka Gabe the Fish Babeġ dozen hardshell clams (such as littlenecks or cherrystones) “My mother, Sabrina, makes this delicious yet simple appetizer whenever we get fresh clams,” says Stommel. Stommel shared with us her mom’s recipe for clams casino.

In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City.

Rhode island clams casino recipe