Clams Casino Crostini

A fishmonger can shuck the clams for you; or, if you have a clam knife, you can do the job yourself.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 24
Clams Casino Crostini

Photography: Katherine Wolkoff

Source: Martha Stewart Living, June 2012


  • 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded
  • 1/2 baguette, thinly sliced on the bias to yield 24 slices
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter, softened
  • 2/3 cup minced shallots (2 large)
  • 1 tablespoon minced garlic
  • 1 teaspoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley
  • 1 strip bacon, thinly sliced crosswise


  1. Place clams in 1 layer on a baking dish, and refrigerate. Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.

  2. Place butter in a small bowl, and mix until very smooth. Stir in shallots, garlic, oregano, parsley, and 1/8 teaspoon pepper until incorporated. Spoon 1 teaspoon butter mixture on top of each clam, spreading to cover, and top with a few pieces of bacon.

  3. Broil until clams are cooked and bacon is crisp, about 6 minutes. Transfer 1 clam and some juice to each toast. Broil 1 minute more; serve immediately.


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