Clam Casino and Clams Oreganata

Clams Casino — littleneck clams on the half shell topped with a mixture of butter, bell pepper, onion, breadcrumbs, and bacon, broiled until the bacon is crispy and the butter is bubbling — was created at the Casino restaurant in Narragansett, Rhode Island in 1917. Clams Oreganata — littleneck clams on the half shell topped with seasoned breadcrumbs, garlic, oregano, olive oil, and Parmesan, broiled until golden — is the Italian-American version. Both are appetiser preparations that showcase the same principle as Oysters Rockefeller (LA2-02): shellfish on the half shell with a flavoured topping, broiled briefly, served on a bed of rock salt.

**Casino:** Littleneck clams opened on the half shell, topped with a mixture of softened butter, finely diced bell pepper (red and green), finely diced onion, breadcrumbs, and a strip of raw bacon laid across the top. Broiled until the bacon is crispy and the butter bubbles. **Oreganata:** Littleneck clams on the half shell, topped with a mixture of seasoned Italian breadcrumbs, minced garlic, dried oregano, grated Parmesan, and a generous drizzle of olive oil. Broiled until the breadcrumbs are golden and the clam edges curl.