"Clams Casino" Stuffed Pasta Shells | Food Wishes 

"When the bacon looks foamy, you're almost done homie" 👌

Sourdough bread cubes...you are truly living the California Dream, Chef. Looks amazing and I will definitely give this a try soon, and remember to be both generous and thoughtful. Nonetheless, the white sauce looks like it was begging for a few grates of nutmeg, so I will go that route in my first attempt, with apologies to the inventor, because it's always easier to beg forgiveness than to ask permission...

_You are, after all, the Great Bambino of your Clams Casino!_

“Hot roux, cold milk, no lumps” The phrase has returned! It feels like it’s been a while since I’ve heard that (and seen the freakishly small wooden spoon, but that’s a different thing). The technique has never let me down, though.

Certified Gold!!!!!

Oh boy, this one is going to the top of my 'try' list for sure. You knocked it out of the park with bases loaded yet again, Chef John. Thank you, from the bottom of my heart, for the invaluable education you've provided over the years, not to mention the countless amazing recipes. ❤

This looks so good Chef John, thank you so much for sharing, I will try this next week for certain, and I know that my family will love it... I CAN'T WAIT!!!

So many of Chef John's videos over the years have made me hungry, but this one had me DROOLING. Two of my favorite things combined, and ohhh I could stuff that entire pan's worth in my mouth in one sitting quite gleefully.

i cant believe that Chef John didnt put freashly grated nutmeg into a bechamel

Every time I watch your recipes, it’s like listening to a friend! God bless you my friend!

You are the Norman Rockwell of these bivalve stuffed shells

I can definitely adapt this to a couple ramekins in an air fryer. (:

I just made this Saturday night and my best friend gave this an 11 out of 10. Thank you, Chef John !

This looks FREAKING delicious - I am so trying this!!! And I can make ahead and pop in the oven when company arrives. Love!!! Thanks Chef!

Oh my. This was so, so amazing. This is a showstopper for your next dinner party. I didn’t have milk but I used 1/2 fat free and 1/2 cream. Unbelievable. I can only imagine this will taste even better tomorrow!

I could hear the bread cubes cheering for that Clams Casino topping.

This looks truly delectable,( and one of the few clam recipes that I might actually try.) Have a blessed Passover week and Easter-Resurrection Sunday Chef John!

OH MY GOODNESS Chef John, you weren't kidding when you called these little balls of goodness "flavor bombs" my friend, they were OUTSTANDING!!! Deffinately one of the best food stuffs I have ever put in my mouth man, wow... I took a chance and added a teaspoon of Lobster flavored better than bullion to the sauce, and didn't regret it, but it wasn't needed. There was so many flavors, and textures involved my mouth was in heaven. THANK YOU, my family thanks you, just wow!!!

Made these today for Easter dinner for my guests who don’t care for lamb. I also had all of the ingredients in my pantry. Followed recipe to the tee, except I used peccorino Romano. My sauce was a bit thicker. Came out beautiful, just like in the video. Had to sample one, and they are delicious! And pretty easy. I think I have a hit for my guests. Thank you chef John!

I'm CRAVING a big piece of chocolate but opted to watch this instead!!! Totally satisfying!! I'm gonna be making this.... maybe with a chocolate dessert! 😅❤

Made it, love it! Rave reviews from my test subjects! Oven method changed for air frier with success on second attempt. Check my review on the recipe page for details. Thank you Chef John!

I don't need to taste it, I don't need to eat it, I don't even need to watch the video to know. These would be the best stuffed shells I EVER had!

Hey Chef John! Great idea for a dish. I have a very similar idea that i’ve made for my family at Christmas. You should try moussaka stuffed shells! You take all the ingredients that go into moussaka and into the shells and cream sauce exactly how you did here. It’s a crowd pleaser unless you don’t do dairy, which my spouse does not. More for me! 😊

Looks amazing! Could you use canned chicken for someone who can't have shellfish?

looks great

"So be generous but thoughtful" - Chef John Come for the recipes, stay for the wisdom.

Made this tonight. My wife's comment was, "It's good but if you hadn't told me it had clams I don't think I would have known." So I recommend you use 3-4 cans of clams plus the juice, and lighten up on the bread filler. Also, more cayenne.

😊❤Hello, new friend from Thailand.🇹🇭💯🙏 Let's watch a good clip. and will come back to visit again🎉🎉🎉

Shout out clams casino

I couldn't keep my eyes off of the lemon seed! The drama! Will he get it in his next bite?

We are going to have to pull your Honorary Southern Card if you waste bacon grease again! Such Sacrilege! 😁🙃😉 Otherwise, I'm going to show the recipe to the kid and see what she thinks. We both love clams. It would be a nice change from how we usually fix them.

Normally, I just love watching Chef John's videos without making them, but wow, I NEED to make this one! Amazing

Anytime I hear about Clams Casino all I can think about is George Costanza eating them at the dinner and getting food poisoned in the backwards episode.

No gambling when it comes to a Chef John recipe 😀

This looks and sounds AMAZING Chef John! Thank you as alwaysssss!☺️

Made these again last Friday, A MAZ ING!!!

A quick web-search indicates that clams casino was invented in a New England casino in the early 1900s and is popular with Italian-Americans. Don't know if the bacon and seafood pairing had precedent.

You are, after all, the Al Pacino of your clams casino.

"...believe it or not, a few shakes of cayenne." - No. I. Can. Not. Believe. It. I. Am. Shocked........ So. Surprised..... Not. Lying. At. All.

5:43 Chef John. You taught me, "Hot roux, cold milk, no lumps" I can't even remember how many years ago. As soon as you started to ask if there would be lumps, my brain immediately kicked in with the saying. Thank you for improving my cooking over at least the past 9 years!!!

There is no stuffing unless it's over-stuffing.

I really like how Chef John recommends we tweak and change his recipes, as it makes me feel like I’m cheffing like he is

I love your vids, Chef John, but my mum is screaming at you for simply discarding the bacon fat. It is SO delicious in SO many applications.

I think I would substitute MUSHROOMS for the peppers.

Do you think this recipe would convert to an oyster Rockefeller base very well? Your experience with Clams Casino is my experience with Oysters Rockefeller.

I mean I don't need Chef John's permission to experiment with this. My thoughts: use those little boat shaped ceramic oven dishes for individual servings that can be prepped ahead and put in the fridge until service. Add more seafood like shrimp, scallop, etc. Grill off some lemon quarters and finish with fresh chopped parsley, tarragon, basil, whatever herbs you think jive, bake/broil, add a couple wedges of grilled lemon and top with herbs on the dish, and out to the table

Oh Chef John! Can clams casino pizza be next? I very fondly remember clams casino and shrmp toast from the 70's. THANK YOU!!!

I’m going to make this. I would fully follow this recipe to the t. But, I’m going to add tomatoes. I love clam and tomato.

I think I'll try a version of this with chicken. My kids don't like clams.

As opposed to just salt, pepper, and cayenne I'm inclined to season this with Old Bay.

Watching from Germany. Clams and bacon is common in Portugal.

god i love just, having chef john's recipes float through my subs every few days and only occasionally do I come back for a random new one and not look for something particular but I just love having this man consistently pumping out such great content. You're genuinely an inspiration Chef John!

Nobody was more excited about this than those dry bread cubes.

looks awesome, diced up mushrooms like from the lobster thermidor vid might work good stuffed in there too i bet. I might cheat and use a jar of alfredo sauce, some seafood stock and maybe a tbs of creole seasoning

Now I want Linguini and Clams.....AND This! Shellfish overload, ....my Definite Post Easter Indulgence.Thank you Chef....GREAT Bounce back from your Recent Loss. I've forgotten more recipes than I use in my current rotation, and this was a real breath of fresh air..over thirty years in the Biz, here.....so just WOW!

What A Great Recipe. Thank You, Chef..

That looks like an amazing meal to break a 72 hour fast with! Thank you Chef John!

I'll have to try this. After all, I want to be the Great Bambino of my clams casino.

I made this last night. My wife agrees,it was delicious!

Is all recipes still supported? App has not worked properly for weeks

As a longstanding subscriber of Chef John's cooking, this made my mouth water at the thumbnail stage in my feed. Please pray for me as I watch the video and run the risk of dehydration.

Made this last night. Sooooo good. Thnk you Chef. And the Ca

I'm loving your food mashups! Keep it up!

Made this tonight, drunk!!!! Still turned out incredible! ❤

save your bacon grease for the coming depression.

Thumbed up before I even watched it!

Wow very nice sharing Delicious 😋 very yummy 😋

Bread stuffed pasta? HELL YEAH.

So in this recipe, the grater is greater?

I made this recipe for my wife but made homage pasta. She said it was one of the best dishes I have ever made. I may not be the best cook ever but I do take pride in cooking. This is fabulous.

Chef John, just came here to say how thankful I am for this channel. My partner and I watch your cooking videos all the time, it's our down time kind of show, and we love your puns🫶🏽 Thank you so much for your wonderful videos and cooking tips, you are - in my opinion- the best cooking channel in RU-vid. Take care Chef John!

Oh Wow, more deliciousness from your kitchen, Chef. I love clams casino and this recipe makes it so much more approachable.

Made it, it was quite good. I am going to openly question the 1500 calories per 5 shells. I'm coming in at about a third of that reading directly off the labels of the pasta, clams, bacon, milk, bread, cheese. How can this be so distorted?

Clams have such pretty eyes.

That looks delicious! Going to try it with shrimp also.

This is the perfect dish to eat while I listen to alternative hip-hop music❤

OMG, my mom would LOVE this! Me, too, yes. but I'm totally gonna do this for mom.

Clams casino - I am god. Look that song up

You're amazing chef John. Keep up the yummy work!

How throwing away bacon fat is not one of the se7en cardinal sins I will never truly understand. Your recipe looks amazing though! 😍

Watching for the second time, just like I promised I would on twitter. You are truly the Bob Ross of cooking.

An absolutely brilliant recipe. Thank you, Chef John.

I love Chef John for the amazing recipes that come from a place of true food love. I have never tried one of his recipes that I was disappointed with whatsoever. But the other reason I click on every video is the amazing puns and sense of humor, as there's a warmth in these videos that I feel is scarce in most other cooking or recipe videos. It's remarkable and deserves the highest praise. Keep cooking and I'll keep coming back!

Could you use fresh clams, or would that cook weird?

Screams for white wine!

Clams pasta Shells so delicious a Easter Sunday special.

Definitely 100 chicken-sized horses. A horse-sized chicken, that's just Jurassic park all over again. Clever girl.....

Nice!

You have been holding back on the cayenne lately.

Holy moly, this looks like heaven...

Sorry chef. I can't hear "Clams Casino" without flashing back to the Seinfeld diner. George: I'll have the Clams Casino Jerry: Get oughta here! George: Chef recommends... George: Tastes a little funky Jerry: I'm sure it's fine

Hey Chef John, Are you okay, awful quiet lately, not even anything from the Corporate Overlords, What Gives??

Absolutely delicious, salt to taste. Happy Sunday dinner! Buuurrrppp gnight.

You are, after all, the Childish Gambino of your Clams Casino 😌

Disgusting how good that looks.

I would think we can thank the Italians for clam/ham combos. They've been cooking with (or not cooking) clams for ever, and although N. Americans have been eating them too, they didn't have ham/pork ham. Italians did. I'll assume. I'm prepared to be an ass if I'm wrong.

I have also used a little Spinach in the Mix...Almost like Oster Rockafella ...

Hmm... you've managed to give me a conflict. I love baked clams with buttery breadcrumbs and a slice of bacon. My family would call it "baked clams". But I've seen "baked clams" at restaurants listed with the onions and peppers, and "clams casino" listed without them. And at this point I assume someone decided there are 2 version of baked clams and 2 versions of clams casino. So I want to make this without the onions and peppers... but being a stuffing, I feel like it may be better with it. Guess I'll have to make both versions.

I dont like clams but i’d use shrimps instead

hOLY cRAp JOHn I'M mAKIN' THAT ~!! .. BUT LOADS OF fRESH GARLIC !!