And while you can certainly use fresh clams to make dip if you'd prefer, canned, minced clams are my go-to. The key to making Clams Casino in dip form is, of course, the clams. This Clams Casino Dip solves that problem by taking all of the flavors of Clams Casino and transforming them into a savory, creamy, easy-to-make party dip at a fraction of the cost. And if you don't live near the shore, it's even harder to pull off. Because for every bit as delicious as they may be, they're also pretty expensive. But it makes sense when you consider that fresh clams are rarely served at parties at all. It's a little surprising, seeing as the appetizers is well-known and well-loved, and still very much alive on restaurant menus all over.

Maybe I was born a couple of decades too late, or maybe I've just been going to the wrong get-togethers, but I've never been to a party where Clams Casino were served.

My dad always ordered them whenever they were on any restaurant menu (to be honest, I think we frequented the ones that served them for the sole reason that my dad had to have them), and even though I was typically the type of kid who survived solely off of chicken fingers, cheese, and crackers, I somehow was more than okay with eating clams. This recipe for Clams Casino Dip was also featured on Serious Eats.Ĭlams Casino- the flavorful, open-faced clams with bacon-spiked breadcrumbs- is a dish I've spent almost all of my life eating. The retro hors d'ouerve is transformed into a creamy, easy-to-make dip complete with a bacon-panko topping.

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