Yum yum yum! Pretty tedious to prepare, but well worth the effort. My clams didn't open at 350, so I turned the oven to 450, and they all opened after about 6 minutes. I was worried about overcooking them, so I only put them back in the second time for 5 minutes. They came out perfect, not at all chewy.

Very tasty recipe. I harvested a bunch of hardshell clams from the local waters, and decided to give it a run. Though making it was a mess, and a touch time consuming (get someone else to help!), The result was very much worth it. I will make a point of making these again. :)

A terrific recipe. Although I left the clams whole & used less bread crumbs. The taste was superb. All the flavors you expect from Clams Casino. My problem was too chewy clams. I cooked them too long before opening them so after baking them with the toppings they turned out too well done. Ah! Next time!

This was really good. My clams were a little stubborn though, they didn't want to open up! I liked it alot. Thanks for sharing

These did turn out very good but were a little grainy. I will try to tweek it up next time. Maybe not use bread crumbs but something else. And also add a little more liquid.

I served this to 4 other people and they all loved it!

Very good! I steamed the clams to get them to fully open. It's easier to get the meat out. I would definitely make this again!

This was very good. I halved the recipe. I used turkey bacon, mixture of red,yellow, and green peppers, and less breadcrumbs. Everything else as directed and it was really very good. I bought 2 dozen little neck clams and mixture was just right... Dripped lemon juice on just before cooking and just just after... Great Valentines Day Treat!

Very good. A half of a recipe was perfect for 18 Little Neck clams. I did not remove the clams. They sure didn't last long...

Very tasty and fairly easy to make, too! Next time I will only use 3/4 cup bread crumbs, but overall, this is a DELICIOUS recipe for clams casino. We baked our clams in muffin cups, which reserved the juice and made the clams all the more tasty!

This is a recipe, as others said, for stuffed clams. I used 24 small clams, put them in their shell whole, then topped with the mixture to make it more like clams casino. I only used about 1/2 cup of breadcrumbs, as someone suggested, and it turned out to be the perfect amount of topping for my clams. Also, it took about 10 minutes for my clams to open in the oven. Very tasty though...my boyfriend gobbled them all up by the end of the night.

Be warned, use the larger clams (as directed). My seafood market only had fresh littleneck clams, so we used those. Tasty, but more bready than clammy. I did use the the noted amount of oil/butter, and they were a little dry. I bet if we could have found larger clams, the recipe would have been less dry, as there would have been more natural juices. I'll try it again when I can find the larger fellas! Either way, I recommend serving it with some hot sauce on the side!

Alot of stuff to do at the same time, but well worth it. I listened to other cooks who have made this, and left the clams in the shell, but decreased the breadcrumbs (by 1/2c.) The consistency was just perfect. Also, I used green and red peppers. Can't go wrong if you love clams!

absolutely easy and delicious!