6 ratings

Clams Casino


Head chef and Top Chef alum Ed Cotton shares with us his recipe for baked clams from Sotto 13 restaurant in New York City. 



Chef's Tip:  After cooking the clams, strain and freeze the broth.  Use it for seafood soups.


For the broth

  • 2 Cups dry white wine
  • 1 1/2 Cup sliced shallots
  • 2 Tablespoons chopped garlic
  • 1/2 Cup chopped parsley
  • 3 sprigs fresh tyme
  • 48 Little Neck clams, scrubbed with a brush

For the filling

  • 8 Ounces unsalted butter, softened
  • 1 Cup Japanese Panko bread crumbs
  • 3 Tablespoons minced fresh parsley
  • 2 Tablespoons finely diced Serrano or prosciutto ham
  • 2 Tablespoons chopped chives
  • 2 Teaspoons minced shallots
  • 2 Teaspoons minced garlic
  • Salt and pepper


For the broth

Place the wine, shallots, garlic and herbs in a large saucepan.  Bring the liquid to a boil. Add the clams to the broth.  Cover and cook, shaking the pan occasionally, 5 to 7 minutes or until you begin to hear the clams popping open.  Remove the opened clams to a bowl.  Cook any unopened clams a little longer.  Discard any that refuse to open. Let the clams and the cooking liquid cool slightly.

For the filling

In a large bowl, stir together the butter, the panko crumbs, parsley, ham, shallots, garlic, chives and salt and pepper to taste. Mix well.
Remove the clams from their shells.  Place half the shells in a large baking pan.  If the clams are sandy, rinse them by dipping one at a time into the cooking liquid.  Place a clam in each half shell.  Generously spoon the filling onto each clam, approximately 1 teaspoon per clam.  Sprinkle the tops of the clams with the remaining crumbs, approximately 4 tablespoons. 

Preheat the Broiler. Place an oven rack about 4 to 5 inches from the broiler heat source. Broil 1 to 2 minutes or until browned. Serve hot.