[5][6] Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used.

[10][11][12] Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller.

[10] Clams casino remains a very popular dish in Rhode Island, "appearing on almost every menu".

[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] 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.