Looking for a holiday appetizer fresh from the sea? Clams Casino is the perfect match of flavors featuring bacon, clams, butter, and bread crumbs. What more could you ask for?

  • 1 pound littleneck clams

  • 6 strips of bacon

  • 1 ½ cups italian or panko bread crumbs

  • ¼ cup freshly chopped parsley

  • ¼ cup freshly grated parmigiano reggiano

  • 2 garlic cloves

  • 1 sweet onion

  • 1 small red chili pepper

  • 3 Thyme sprigs

  • 1 cup white wine

  • 4 Tbsp room temperature butter

  • Zest of 1 lemon

  1. Build a fire at least 45 minutes before you start so a hot bed of coals is established.

  2. Place your Outpost Grill over the fire and set a cast iron skillet over it to preheat.

  3. Slice your bacon into thin strips, set half aside and place the other half in your cast iron skillet.

  4. Once your bacon begins to get crispy, add your bread crumbs to the skillet and toast for about 5 minutes, stirring constantly until golden brown.


  5. Pull the skillet off the grill and set aside. Add your chopped parsley, parmigiano cheese, and one grated garlic clove. Mix well and set aside.

  6. Place another cast iron skillet on the grill and add the rest of your bacon. Cook until crispy.

  7. Add your diced onion to the skillet and cook until the onion turns translucent and soft.

  8. Add your chopped red chili pepper and chopped garlic to the skillet.

  9. Add the sprigs of time and your clams to the skillet. Then add your wine. Cover with a lid and let it cook for about 5 minutes or until the clams open up.


  10. Remove your clams and set those aside. Keep your pan on the grill and let your wine mixture continue to boil until it has reduced, roughly 8-10 minutes.


  11. Once reduced, pull the skillet off the grill and add your room temperature butter. Mix well with a fork or spoon.

  12. Remove the clams from the shell and set aside. You can then start to assemble each shell with a clam, a dollop of your butter mixture, and finally your toasted breadcrumb mixture.

  13. Place the stuffed clams in a skillet and set on the outpost grill. Add another cast iron lid or skillet on top and place some hot coals from the fire on top (use heat resistant gloves or tongs for this step).

  14. Cook for roughly 10 minutes or until your stuffed clams turn a golden brown on top.

  15. Finish with some grated parmigiano cheese and some lemon zest and you're ready to serve!


Give this recipe a try during the holiday season and share your results with us on Facebook and Instagram. Cheers!