History
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. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. 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. Clams casino remains a very popular dish in Rhode Island, "appearing on almost every menu".
"In the first decades of this century (20th), if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish". 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".
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“When the landscape buckles and jerks around, when a dust column of debris rises from the collapse of a block of buildings on bodies that could have been your own, when the staves of history fall awry and the barrel of time bursts apart, some turn to prayer, some to poetry: words in the memory, a stained book carried close to the body, the notebook scribbled by hand—a center of gravity.”
—Adrienne Rich (b. 1929)
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—Aristotle (384–322 B.C.)
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—Milan Kundera (b. 1929)