An East Coast Oldie

You will find Clams Casino in just about every restaurant in Rhode Island. Why you say?

According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d’hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d’hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States (From Wikipedia)

Well, we love Clams Casino, but of course have to Mary them up a little with Smokin’ Mary Bloody Mary Mix. So here is our version of the classic “clams on the half shell” recipe kicked up a notch.

Smokin’ Mary Clams Casino


  • 12 Cherrystone or littleneck clams
  • 2 Tbsp of Smoking’ Mary Mix
  • 2 Tbsp of Butter
  • 1/4 cup minced onions
  • 1/4 cup minced green pepper
  • 1 cup bread crumbs
  • 1/4 cup minced flat-leafed parsley
  • 4 strips of bacon cut into 24 equal lengths
  • Rock Salt, as needed
  • lemon wedges for garnish
  • salt and pepper (optional) 


Split open the clams over a bowl, being careful to save as much of the juice as possible. Remove the clam meat. Cut the clam meat in half. Return half of clam meat to each shell.

In a small saucepan, melt the butter. add onions and green pepper. Cook until tender. Add the reserved clam juice, Smokin’ Mary mix, parsley and bread crumbs. Mix well and set aside.

Place a teaspoon of the stuffing on top of the raw clam in each half shell. Top with bacon. Set the clam shells on a bed of rock satin a large shallow baking pan. Place pan in the middle of oven. Broil for 10 minutes, or until bacon is crisp. Serve with lemon wedges on the side.

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