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Clams Casino

Clams Casino
Mark Peel

Prep 30 mins
Cook 10 mins
Total 40 mins
24 servings
28 kcal


  • 1 tablespoon chopped chives
  • 1 1/2 tablespoons chopped flat-leaf parsley leaves
  • 1 tablespoon chopped tarragon leaves
  • 1/2 small garlic clove green shoot removed, roughly chopped
  • Pinch of kosher salt
  • Freshly ground black pepper to taste
  • 4 tablespoons unsalted butter softened
  • 1 1/2 ounces bacon (2 strips)
  • Rock salt for the baking sheet (optional)
  • 24 cherrystone clams shucked and left on the half shell
  • 1/2 lemon


  • In a mortar and pestle, mash together the herbs, garlic, salt and pepper. Add the butter and mash together.
  • Cook the bacon until just cooked through but not crisp. Remove from the heat and cut in 1-inch pieces.
  • Preheat the oven to 400ºF (200ºC). Cover a baking sheet with a 1/2-inch-thick layer of rock salt, if using. Heat in the oven for 5 minutes. Now preheat the broiler.
  • Place the clams casinos on top of the salt (this is just to keep them steady). Top each with about 2 drops lemon juice and 1/2 teaspoon of the butter mixture. Lay a piece of bacon over the top. (The clams casino can be prepped ahead of time up to this point.)
  • Place the clams under the broiler for 2 to 3 minutes, until the butter is sizzling. Serve the clams casino immediately.