Billman's Clam Casserole

Billman's Clam Casserole

bferris19 0

"This is like baked stuffed clams without the shells - my mom used to make something like this growing up and I loved it. Serve with a little pasta with butter garlic on the side or like I used have as a kid, with french fries to dip!"


1 h 30 m servings 623 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1735 mg
  • 69%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
  3. Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
  4. Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.


  • Cook's Note
  • You can also use this recipe to make baked clams in shells (real ones or foil ones) to serve as appetizers – or topped with a little melted Monterrey Jack cheese for “Clams Casino."
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Your rating



  1. 8 Ratings


THIS IS MY RECIPE PLEASE READ : Hi all - I'm realizing from reviews that the instructions don't say what to do with the bacon and as a reviewer pointed out THE SALT AMOUNT IS TOO HIGH!! I don'...

I was hoping this was going to be wonderful, but I was disappointed. The end result was entirely too salty! I had to check to see if I followed the recipe correctly. And I'm a person who enjo...

This was good but should cut back on the oregano...little overpowering

I made this tonight for dinner and followed the recipe exactly as exact that after I put it in the oven I realized it never told me when to put the bacon that you fry and set aside i...

I saw the photo and happened to have all ingredients except fresh garlic. I increased the garlic powder and otherwise followed the recipe as written. I also used panko bread crumbs. Delicious di...

This was OK. Didn't need any salt as far as I was concerned. I agree that this would make a good appetizer with some crackers.

thanks for the clarification on the bacon, but i figured out when to ad. this seemed to take a lot of work and i didn't think it had much taste to it. no one flavor stood out, even the clams. ...

I have to say I thought this recipe had a GREAT flavor and I will definitely make it again. However, for me the recipe needed quite a bit of tweaking. First, this is called a casserole..this w...