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.
1) Do not overcook the clam — the topping should be crispy/golden and the clam should be just set, still plump. Overcooked clams are rubbery. 2) Rock salt bed — holds the shells level and retains heat. 3) Small clams (littlenecks) — their sweet, briny flavour is delicate enough to complement the toppings.
Both preparations are Italian-American red sauce restaurant staples — the appetiser course before the pasta. The breadcrumb-and-garlic oreganata format applies to mussels equally well (mussels oreganata is a common menu item).
Arthur Schwartz — Arthur Schwartz's New York City Food