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Clams Casino Soup

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 -8 servings
Author: MaryAnn Dwyer


  • 6 slices bacon diced
  • 1 cup shallots finely chopped
  • 1 large red pepper finely chopped
  • 1 large green pepper finely chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • dash of cayenne papper
  • 2 cloves garlic minced
  • 1/2 cup white cooking wine
  • 2 tsp. minced fresh thyme leaves 1 tsp. dried
  • 4 cups clam juice
  • 8 Tbsp. one stick unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 4 6.5 oz cans chopped clams drained
  • Toasted breadcrumbs:
  • 2 Tbsp. butter
  • 3/4 cup plain panko bread crumbs
  • dash of cayenne pepper


  • In a large Dutch oven cook bacon over medium heat until crisp. Remove to paper towel lined plate.
  • Add shallots, peppers, salt, pepper and cayenne to Dutch oven and cook over medium-low heat for 15 minutes, until softened. Add the garlic and cook for 1 minute.
  • Add wine and continue to cook until almost evaporated.
  • Add the thyme leaves and clam juice and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
  • While soup is simmering, melt butter in a small pan over low heat. Whisk in flour and cook 2 minutes, being careful not to burn. Whisk in one cup of hot clam juice. Add mixture to pot.
  • Add milk and clams and continue to cook until thickened.Add bacon.
  • While soup thickens make toasted bread crumbs:
  • Melt butter in medium saute pan. Add breadcrumbs and cayenne and toss to coat. Continue to toss until crumbs are lightly browned.
  • Serve soup in bowls and top with toasted breadcrumbs.