Recipe: Speakeasy Baked Clams

Take a step back in time with this mouthwatering dish that recalls the days of speakeasies in the 1920s

Credit: TV Week

These hot and crispy baked clams are sure to be a hit at the dinner table

Baked clams may have been a favourite in the 1920s, but they are just as tasty today

This original recipe by Food Network host Corbin Tomaszeski is a spin on classic Clams Casino, served in popular restaurants and supper clubs in the 1920s.


  • 12 fresh littleneck clams

  • 1 cup dry white wine

  • 3 cloves garlic, minced and divided

  • 2 sprigs fresh thyme

  • 3 Tbsp. olive oil

  • 1-1/2 oz. white onion, minced

  • 1 oz. Bombay Sapphire gin

  • 3/4 cup panko bread crumbs

  • 1-1/2 oz. toasted crushed almonds

  • 1/2 cup chopped crabmeat

  • 2 Tbsp. chopped Italian parsley

  • Pinch fresh thyme leaves, chopped

  • 1-2 Tbsp. chopped fresh basil

  • 3 Tbsp. shredded Parmesan cheese

  • Salt and pepper, to taste

  • Lemon juice, to taste


  1. Place whole clams in a small saucepan with the wine, two of the garlic cloves and the thyme, plus a pinch of salt and some cracked black pepper.
  2. Cover pan and cook until clams open (about 5 minutes). Remove from heat and allow to cool.
  3. Remove clams from shell, reserving shells for later. Chop cooked clams and set aside.
  4. In a sauté pan, sauté onion and remaining garlic in the olive oil until tender. Deglaze with the gin and reduce by half.
  5. Add breadcrumbs and almonds; continue to cook for 2 minutes.
  6. Remove from heat and add clams, crabmeat, fresh herbs and Parmesan. Season with salt, pepper and lemon juice.
  7. Fill each reserved shell with the breadcrumb mixture and place on a small baking tray.
  8. Preheat oven to 375°F and bake clams for 5 minutes or until hot and crispy.
  9. Remove from oven and garnish with chopped fresh Italian parsley.

Serve hot. Makes 1 dozen clams.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.