Clams Casino (1943)

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   Merriam-Webster has 1952 for "clams casino."  OED has one hit, but no entry for it.
   Does it come from New York City?


   4 March 1943, NEW YORK TIMES, pg. 14:
_"Clams Casino" Easy to Bake"_
   Speaking of fish, a market on upper Lexington Avenue sells something called "clams casino" that are worthy of investigation.  These come ready to pop in the oven and cost 85 cents a dozen.
   In describing their preparation, the proprietor explains that the fat centers of two soft-shelled clams are arranged in a clam shell and garnished with chopped chives and strips of bacon.  The shells then are packed on ice in sturdy cardboard boats.  Upon delivery, they need only be removed from their container and baked for some ten minutes, or until the topping turns a delicate shade of brown.  Though the clams are used primarily as an overture to dinner, they may pinch hit for a main course if accompanied by vegetables and a salad.  Oysters casino are also available in this shop for the same price.

   9 July 1950, NEW YORK TIMES, pg. SM15:
   IN contrast to the elaborate richness of the above, this bit of simplicity from Billy the Oysterman, 7 East Twentieth Street:
   _SOFT-SHELL CLAMS CASINO_
   Remove the necks of soft-shell clams and stringy portions around sides of shells.  Chop very fine.  Put soft center of each clam in a shell.  Add enough minced celery, minced green pepper and chopped clams to fill shells.  Cover each with a short piece of bacon.  Broil under a moderate flame or bake in a moderate oven (375 degrees F.) till bacon is crisp.