# What You’ll Need:
→ Clams
01 - 16 large littleneck clams, scrubbed
→ 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 (optional)
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ For Serving
11 - Lemon wedges
12 - Additional chopped parsley (optional)
# How-To:
01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to steady the clams.
02 - Rinse and scrub the clams well under cold water. Discard any that remain open when tapped.
03 - Carefully shuck the clams: Using a clam knife, open each clam over a bowl to catch juices, loosening the meat from the shell. Place the meat and juice in one half-shell and arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko, melted butter, olive oil, garlic, lemon zest, parsley, Parmesan (if using), salt, and pepper. Mix until evenly moistened.
05 - Spoon about 1 tablespoon of the panko mixture over each clam, pressing lightly to mound.
06 - Roast for 10–12 minutes, or until the topping is golden and the clams are just cooked through.
07 - Serve immediately, garnished with extra parsley and lemon wedges.
