Marotto’s Clam Bar Menu

This menu may or may not be accurate on the day of your visit.
Please call for availability if you have something in mind.

Eat it raw outside or in our air-conditioned lounge.
Marotto’s Clam Bar is open May 1 through Labor Day.

BAKED CLAMS CASINO 21.

3.5”+ Width Across; 2”+ Hinge Quahogs have large meats that are full of flavor. They are best known as a “chowder clam” but are also an excellent choice to use in clam cakes, stuffed clams, and clam sauce. We keep our clams in great shape. As a New England shellfish company, high quality clams are a must. Our clam selection includes wild, locally sourced hard shell clams, Pacific specialty clams, and our signature Perfectly Purged Steamers.

STEAMED CLAMS 15.

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CLAMS ON THE HALF SHELL 15.
Half dozen available for all clams.

STEAMED LITTLENECKS 16.

RAW LITTLENECKS 16.

ICE COLD RAW OYSTERS
Priced to market and variety.

OYSTERS ROCKEFELLER
Marketprice. Baked with cheesy mornay and fresh spinach.

TRIPE APPETIZER BOWL 13.
Honey Comb tripe served in light bodied red sauce.

SCALLOPS ROMANO 13.
Fresh Dry Pack Sea Scallops baked in bed of cream sauce, with garlicy cheese topping.

JUMBO COCKTAIL OF SHRIMP 8.

TEQUILA SHRIMP SAUTE (4) 14.
Cilantro cream sauce and mini penne.

MEATBALL SALAD 7.50
Baby salad tossed with balsamic vinaigrette; next to a hot meatball with sauce.

SAUSAGE SALAD 7.50
Baby salad tossed with balsamic vinaigrette; next to a hot Mineo and Sapio Italian Link.

STUFFED HOT PEPPERS 12.
Cheese Blend with light Anchovy and Bread Crumb Stuffing.

SPINACH BREAD 13.
Fresh Spinach Mix and melted Provolone.

FRENCH ONION SOUP
Baked with 3 cheeses.
Cup 6. Bowl 7.99

ZUPPA DI GIORNO
Cup 5. Bowl 6.
Seafood Soup Add 1.00

SHAVED KALE SALAD 11.
Red pepper vinaigrette, grape tomatoes, blood orange, goat cheese, and toasted almonds.
Try it with grilled chicken or shrimp 15.

PORK BELLY PIBIL 11.
House rub, slow roasted, mildly spicy house BBQ sauce, white bean aioli

JUMBO CAESAR SALAD 8.

GRILLED CHICKEN CAESAR 14.

CAJUN CHICKEN CAESAR 14.

CAJUN SALMON CAESAR SALAD 15.
Filet of Salmon cooked in smoking hot oil atop our best Caesar salad.

CAESAR SALAD WITH GRILLED SHRIMP 15.

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GRILLED CHICKEN BREAST SANDWICH OR CAJUN CHICKEN BREAST SANDWICH 14.
Served open faced with garlic toast with sautéed spinach and melted provolone add 1.00.

OPEN FACED STEAK SANDWICH 21.
With spinach and provolone add 1.00.

PASTA WITH GOAT CHEESE 14.
Crisp sautéed field greens with fresh tomato blended with creamy Goat Cheese.

DESSERTS

BEST HOT FUDGE SUNDAE 5

COCONUT MACAROON SUNDAE 5

COCONUT MACAROON COOKIES 4.

SMALL SUNDAE, DISH OF ICE CREAM 3.50

NY STYLE CHEESECAKE 5.

PEANUT BUTTER PIE 5.

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Clams casino
Clams casino over rock salt with lemon and parsley garnish
Place of origin	United States
Region or state	Rhode Island
Main ingredients	clam, breadcrumbs and bacon

Clams casino is a clam 'on the halfshell' dish with breadcrumbs and bacon.^[1]Green peppers are also a common ingredient.^[2]

It originated in Rhode Island in the United States.^[3] It is often served as an appetizer in New England and is served in variations nationally.

Ingredients[edit]

The dish uses littlenecks or cherrystone clams.^[4] Other basic ingredients include butter, peppers, bacon and garlic.^[5]^[6]Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used.^[7]Tabasco sauce is sometimes added, and parsley is sometimes used as a garnish.

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Preparation[edit]

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The clams, bacon, and other ingredients are cooked in various ways depending on the recipe, and then added with breading to half the clam shell and baked or broiled (grilled from above) to a golden brown.^[8]

There are many variations on the dish,^[9] but the constant factor is the bacon: 'Bacon remains the major key to its success',^[10] with some chefs recommending smoked bacon for its salty flavor and others advocating an unsmoked variety.

History[edit]

According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests.^[10]^[11]^[12]Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller.^[11] She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams.^[10] Clams casino remains a very popular dish in Rhode Island, 'appearing on almost every menu'.^[3]

The Central Park Casino was offering 'soft clams a la Casino' as early as 1900.^[13]

According to Merrill Shindler, 'in the first decades of this century [the 20th], if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish'.^[14] While there was a profusion of this type of menu offering (often with the meat taken out of the shell, prepared with sauce, and returned to the shell), clams casino and oysters Rockefeller 'are among the few surviving dishes from the shellfish fad'.^[14]

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The dish is popular with Italian-Americans,^[7] having 'a permanent spot on just about every trattoria menu' in Little Italy, Manhattan,^[6] and is considered an American classic.^[10]^[15] Clams casino is often served at Italian festivals^[9] and during the holidays^[7] in the United States.

See also[edit]

References[edit]

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^Ruth Reichl, John Willoughby, Zanne Early Stewart The Gourmet Cookbook: More Than 1000 Recipes Houghton Mifflin Harcourt, 2006 ISBN0-618-80692-X, 97806188069281056 pages page 50 The Gourmet Coo

2021.07

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