Newport Clams Casino en Casserole

Marsha Gardner


Clams Casino were the rage when I first started cooking on my own. I lived in Rhode Island at the time and had access to all the freshest clams and seafood I could eat.

You rarely see them on the menu any longer and I wanted some but couldn't justify making them for a week night dinner appetizer, so whoila` Clams Casino en Casserole.

Served with a side of spaghtetti dressed with garlic and olive oil and a huge salad and crusty bread and you will think you have moved by the sea.


★★★★★ 1 vote



  • 2 slice
    bacon, finely chopped
  • 1/2 medium
    red or green bell pepper, finely chopped
  • 1 small
    onion, finely chopped
  • 3 clove
    garlic, finely minced
  • 1 tsp
    oregano, fresh, chopped
  • 1/2 c
    dry white wine
  • 1 c
    clam meat, chopped, uncooked, well drained see note
  • 2 Tbsp
    fresh flat leaf parsley, chopped
  • ·
    freshly ground black pepper to taste
  • 20
    ritz crackers, crushed
  • ·
    parmigiano-reggiano, grated for topping

How to Make Newport Clams Casino en Casserole


  1. Sauté finely chopped bacon until crisp. Remove from pan, reserving 1 teaspoon bacon fat. Add bell pepper, onion, garlic and oregano and sauté until onion is soft. Add white wine and simmer until wine is almost evaporated (5 minutes). Remove to a bowl and cool for 15 minutes.
  2. When vegetables have cooled add chopped clams, parmesan cheese and parsley. Season to taste with pepper. Turn into casserole dish that has been sprayed with cooking spray. Sprinkle with cooked bacon. Top with crushed crackers and Parmigiana cheese.

    Bake in 350-degree oven for 25 minutes.
  3. Note – if you’ve used canned clams rather than uncooked, place casserole under broiler and broil until topping is golden and casserole is bubbling, rather than cooking them for 25 minutes.

Printable Recipe Card

About Newport Clams Casino en Casserole

Course/Dish: Fish Seafood Casseroles

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