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WHERE TO EAT The best Clams Casino in the world (according to food experts)
1
Recommended by Food & Wine and 6 other food critics.
"Those yearning for the red-sauce days of yore, forgo Little Italy and head to Williamsburg for Bamonte's, a century-old institution whose clams casino and veal parm haven't grown tired in the slightest."
2
Recommended by Andrew Zimmern and 5 other food critics.
"If you are visiting Providence you need to try the Clams Casino at Hemenway's."
3
Recommended by Food Network and 2 other food critics.
"“From table and pond to plate” is the slogan at this South Kingstown restaurant that farms its own oysters and clams. Clams Casino is a dish that was “a staple in Rhode Island clam shacks and finer dining restaurants,” says owner Perry Raso, who traveled all over the state with his chef in order to perfect their version."
4
Recommended by Helen Rosner and 3 other food critics.
"Carbone's clams casino are tender and smoky, finished not with bacon but with a melting, translucent rectangle of lardo."
5
Recommended by Gayot and 2 other food critics.
"Start off with the baked, tender littleneck clams casino."
6
Recommended by Time Out and 1 other food critic.
"Ralph’s is still going strong 117 years later, now run by the fourth generation of family owners. Try the clams casino with a glass of red or white from their extensive wine list."
7
Recommended by Arthur Etchells and 1 other food critic.
"The menu offers some finger licking finger food with a Bites menu featuring Clams Casino Triple."
8
Recommended by Erin DeJesus
"Where to Eat Clams Casino Across America: Union Oyster House - Open since 1826, the Union Oyster House claims to be Boston's oldest restaurant, predating the invention of clams casino by (at least) six decades. Nevertheless, the dish is on menus now, and perhaps they were enjoyed by American royalty once upon a time: Eater Boston reports the Kennedy family were once Oyster House regulars."
9
Recommended by Jacob Pucci
"The stuffing is not too bready, while punctuating flavors of bacon, red pepper and garlic complemented the briny clam. The broth left in the shell after eating the clam was a small sip of perfection and well worth soaking up with a small piece of bread."