Elegant baked clams featuring zesty lemon-parsley breadcrumbs. A bright, savory appetizer or light main, ready quickly.
# What You Need:
→ Fresh Shellfish
01 - 16 large littleneck clams, scrubbed clean
→ Lemony Panko Topping
02 - 1 cup panko breadcrumbs
03 - 2 tablespoons unsalted butter, melted
04 - 1 tablespoon extra-virgin olive oil
05 - 1 clove garlic, finely minced
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon grated Parmesan cheese
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ For Serving
11 - Fresh lemon wedges
12 - Additional chopped parsley
# How to Make It:
01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to create a stable base for the clams.
02 - Rinse clams thoroughly under cold running water, scrubbing shells to remove sand and debris. Discard any clams that remain open when tapped firmly.
03 - Using a clam knife, carefully open each clam over a bowl to preserve the juices. Loosen the meat from the shell, then place the meat and accumulated juice in the deeper half-shell. Arrange shucked clams on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, grated Parmesan, salt, and black pepper. Mix until all ingredients are evenly moistened and well incorporated.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing gently to create a light mound that adheres to the shellfish.
06 - Bake for 10-12 minutes, or until the breadcrumb topping becomes golden brown and the clam meat is just cooked through and opaque.
07 - Transfer clams to a serving platter and garnish with additional fresh parsley and lemon wedges. Serve hot while the topping remains crisp.
