How to Make Clams Casino Pizza at Home Recipe


If you love to cook, love to try new foods, and have a day with some free time in the near future in which to explore these passions, then you’re going to love this article. Today, we’re going to share with you our own unique recipe for clams casino pizza. Clams casino pizza – even the name sounds exciting. It sounds like some sort of thrilling ride down the Las Vegas strip gorging on the best food at the hottest restaurants. Okay, so maybe it’s not quite¬†that¬†exciting, but it’s a great dish nonetheless.

As we mentioned in the first paragraph, clams casino pizza is something you should only make if you have the time to do it correctly. It really combines three recipes in one. First you have the pesto (we’ll be using this in lieu of cheese and tomato sauce), the toppings, and the dough itself. Once you’ve finished preparing all three of these separate recipes, you’re ready to combine them all for a grand finale of a dinner which will have your friends, family and taste buds begging for more.

Okay, that’s enough with the formalities. We said this recipe will take some time and careful preparation and we meant that. Without further ado, we’ll get down to business. The first item on the agenda is preparing the pesto sauce.


Here’s what you’ll need:

  • 3 minced garlic cloves
  • one package of fresh basil leaves
  • 3/4 cup of extra virgin olive oil
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of vinegar


Now that you have your ingredients all together, these are the steps you’ll need to follow to get a good pesto sauce:

  • Chop the basil leaves and garlic very finely. If desired, you can use a blender for this.
  • Pour the chopped basil and garlic into a mixing bowl
  • Add in 1/4 teaspoon each of salt, black pepper and vinegar

Salt, pepper and vinegar, all getting ready to join the pesto team

  • Pour in 3/4 cup of extra virgin olive oil
  • Once all of the ingredients are in the bowl, stir them together and then cover the bowl. Refrigerate while you work on the rest of the recipe.

When you’re done, your pesto should look something like the image below. Don’t worry if it looks a little soupy – you’ll want a good amount of extra olive oil to spread over the dough for a tasty, crispy crust.


Now that your delicious pesto sauce is ready and waiting in the refrigerator, you can move on to preparing the toppings. These are the toppings that will make your clams casino come up all 7s.

  • 1 chopped tomato

    Meet your toppings

  • 1 chopped and seeded green bell pepper
  • 1 pint of minced clams
  • 1/4 of a large red onion, finely chopped
  • 6 strips of bacon cut into small chunks
  • 3 garlic cloves




If your clams are frozen, you may have a bit of trouble removing the lid. You can get around this problem by soaking the container in warm (not hot – the plastic will melt) water until the ice around it melts.

The best way to thaw your frozen clams

Here’s how to prepare your toppings:

  • Remove the clams from the container once you are able. Fill another pot with warm water and place the clams inside, stirring and poking to break up any pieces that are still frozen
  • Slice the top off of the green pepper and remove all of the seeds inside.
  • Finely chop the pepper, tomato, onions and garlic cloves

Chop ’em up!

  • Take your bacon and cut each strip into small chunks with a pair of kitchen scissors

  • Pour a layer of olive oil over the inside of a large frying pan and add in the chopped vegetables, clams and bacon. Fry for about 4 minutes, constantly stirring the ingredients together so their flavors can meld along with the olive oil

Clams casino pizza toppings, mixing and frying deliciously

  • Remove the toppings from the frying pan and place in a bowl of your choice. Cover them up and refrigerate along with the pesto.

When you have your toppings prepared, the next thing you’ll want to do is get your dough ready. After all, you can’t have a pizza without a crust. If you want an extra crispy crust and to avoid the sogginess that all of these toppings could otherwise cause, you’ll want to use a pizza stone.

Meet your newest friend, the pizza stone

A pizza stone is circular in shape and made out of clay. It works best when cooking at very high temperatures, so you’ll want to preheat your oven to 500 degrees. This can take up to 20 minutes, so you can prepare your dough while you’re waiting. One thing to be aware of is that pizza stones can be delicate when it comes to big changes in heat. You need to have the stone in the oven BEFORE you preheat instead of after, as instantly being plunged into 500 degrees can cause it to shatter. Place it on the center of the second highest rack in your oven.


You won’t need too many ingredients to get the dough ready, unless you’re making it from scratch. You can take that route if you want to, but in this recipe we used pre-made pizza dough, the likes of which you can buy at most any grocery store. Since the pizza stone will be in the oven as it preheats, you’ll want to place a round baking tray underneath the dough as you’re making it. Here are the steps you’ll want to follow:

  • Take out a plate and pour a generous amount of flour onto it
  • Take a handful of the flour and rub it all over the dough
  • Knead the heavily floured dough in your hands, making sure to reduce the stickiness factor as much as you can
  • Once the dough has been kneaded and floured, you’ll want to twist it a bit. Take a hold of the top of the dough and shake it up and down a bit, turning it in a circular motion until you’ve done this holding every part of the outer circle

Place the dough on top of the round baking tray and stretch it out until it’s the size and shape you want. Ideally, it will be just slightly smaller than the pizza stone.

The kneading, twisting and spreading process you’ll need for your dough

Now that your dough is all ready, get your pesto and toppings out of the refrigerator. Pour the pesto sauce over the dough and spread it around evenly. Then scoop out the toppings and spread them evenly as well. After this, all that’s left to do is wait for the oven to finish preheating. Once it has, take your baking tray with the uncooked pizza over to the oven. Using a potholder, slightly pull out the rack that the pizza stone is on. Taking a large flat spatula, gently transfer your pizza on to the stone. Make sure you floured the dough extra well or else it will stick to the tray and you won’t be able to get it on to the stone.

Elevated stand where your pizza stone and pizza will cool


Cook for 10 minutes and check frequently to see how the pizza is doing. When the crust is golden brown, you’ll be ready to take it out. Be very careful not to let excess olive oil drip off of the pizza and to the floor of the oven. This can cause a fire if you aren’t vigilant. The pizza stone will be very hot when you remove it from the oven, so you’ll want to place it on top of an elevated metal stand to let it cool. One of these will usually be provided along with the stone when you buy it.


When your crust has achieved a nice golden brown color, put on some oven gloves and gently take the pizza stone in hand and remove it from the oven. Place it on top of the metal stand and allow it to cool. After it has sat out of the oven for about 5 minutes, it will be ready to slice. This is best done with a circular pizza slicer. Once it’s cool enough to eat, you’re ready for the best part – actually eating it.

It might not be perfectly round, but it still looks pretty good, right?


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