Clams Casino is a cherished stuffed clams dish, distinct for its inclusion of bacon, breadcrumbs, and clams, supplemented with various ingredients for extra flavor - the likes of bell pepper and fine herbs. This variant doesn't skimp on flavor at all, offering a bite that is a rich fusion of crunchy panko, delectable bacon, and savoury, buttery shallot. The yellow bell pepper infuses a touch of sweetness and tender dashes of fresh pepper to balance the dominant flavors. The garnish of lemon juice completes the dish with a vivacious finish. Ideal as a starter or an opulent first course.

Allegedly, Clams Casino owes its origin story to various people and places, but it’s widely accepted that this baked clam dish originated in New England. It's become widely loved as an appetizer in Italian cuisine and seafood food joints. Another popular stuffed clam dish is “Stuffies”. This version typically uses larger clams - the clam meat is removed, chopped, and then mixed with other ingredients, and the concoction is baked back inside the clam. Clams Casino, on the other hand, is usually made with smaller clams, such as littleneck clams, and the clam stays intact with the toppings added on top.

Ensuring the dish comes out perfect requires keeping a keen eye on the clams in the oven - get it wrong and the already toasted panko might burn, as it heats up quick. The stuffed clams can be prepped up to the eighth step beforehand, then wrapped in plastic and stored in the fridge up to 24 hours before moving onto topping with panko and baking. The shallot-butter mixture also can be prepped in advance and stored in a sealed container.

You'll need the following ingredients for the recipe: Cold water, fine sea salt, littleneck clams, uncooked center-cut bacon slices, finely chopped medium shallots, a finely chopped small yellow bell pepper, finely chopped garlic, crushed red pepper, finely chopped fresh oregano, dry white wine such as Pinot Grigio, softened unsalted butter, panko, chopped fresh flat-leaf parsley plus a little extra for garnish, grated lemon zest, fresh Parmesan cheese, and lemon wedges for serving.

So how do you put it all together? After cleaning and preparing the clams as well as preheating the oven, cook bacon until it has crisped then remove it, reserving the dripping in the skillet. Add in shallots, bell pepper, garlic, crushed red pepper, and oregano, then wine. Once simmering, add the clams and leave them to cook until they open.

Transfer the opened clams onto the baking sheet and leave them until they’re cool enough to handle. Meanwhile, continue with the recipe, by cooking the remaining ingredients, and set them aside to cool. Open each clam and discard the top shell, stirring the remaining butter and bacon into the shallot mix until combined. Scoop approx one teaspoon of the butter-shallot mixture onto each clam to cover, followed by two teaspoons of the panko mixture. Bake until the panko is light and crispy and the butter is melted. Garnish with fresh parsley and lemon wedges to serve. Enjoy!