Clams Casino Dip with Bacon #SundaySupper

Clams Casino Dip with Bacon

This clams casino dip with bacon has always been the dish I bring to a friend’s house or a tailgate party.  It’s a take on the traditional clams casino my mother would make when we had an abundance of clams.  For this recipe I substituted canned clams to bring down the cost.  You may use fresh clams but I have found there isn’t a difference in taste.  This recipe is easy to make, is served in the dish in which it was baked or it can be fancied by serving them in individual clam shells.


4 cans chopped clams

1/2 jar pimentos (drained)

1/2 cup diced green pepper

1/3 cup diced onion

1 tsp. hot sauce

1 tsp. ground black pepper

1 cup mayonnaise

3 Tbsp. finely chopped parsley

6 Tbsp. Pecorino Romano cheese

10 Tbsp. Italian seasoned breadcrumbs

1/2 cup bacon pieces (or 1 pkg of bacon pieces)

2 lemons (for service) sliced into wedges




Preheat the oven to 425 degrees F.

Drain the juice from 3 of the 4 cans of clams. Save the juice from 1 can of chopped clams.  In a large bowl, mix 1 full can of clams including the juice to the 3 drained cans of clams. Add drained pimentos, green pepper, onion, hot sauce and ground black pepper.  Stir.  Next, add mayonnaise, parsley, cheese, and breadcrumbs.  Mix well.  Add the bacon, then mix again. Transfer the mixture to an oven-safe baking dish.

Bake at 425 degrees F for 45 minutes or until it is bubbling and the top is crunchy.

Serve with fresh bread or crackers with lemon wedges.

Para Empezar, Las Tapas (Appetizers/tapas) –

Postres (Desserts) –

Bebidas (Drinks) –

Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement

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