March 31st is National Clams on the Half Shell Day!!The best variety of hardshell clams (also called Quahogs) for serving on the half-shell is the topneck, but you’ll find recipes using littlenecks and cherrystone as well. The topnecks run about two inches across, and the meaty clam is enough for a bite-sized morsel of Atlantic saltwater goodness.
For those who have only had clams in their chowder, clams on the half shell can be raw, steamed, grilled or even smoked. One popular “on the half shell” recipe is Clams Casino. Originating in Rhode Island, Clams Casino is mostly served as an appetizer. Legend has it the recipe for Clam Casino dates back to 1917 and the Little Casino in Narragansett, Rhode Island.
As legend has it, maître d’hôtel Julius Keller and Mrs.Paran Stevens developed clams casino for her guests, as she wanted to serve up something special. Naming the dish after the hotel, word soon spread of its popularity and began appearing on menus across the nation.
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