# Components:
→ 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 fresh parsley, finely chopped, optional
# Directions:
01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to steady the clams during roasting.
02 - Rinse and scrub clams thoroughly under cold running water. Discard any that remain open when tapped gently.
03 - Using a clam knife, carefully open each clam over a bowl to catch juices. Loosen the meat from the shell and place meat with juice into one half-shell. Arrange shells on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan if using, salt, and black pepper. Mix until topping is evenly moistened.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam, pressing lightly to create a mound.
06 - Roast for 10 to 12 minutes, or until topping is golden brown and clams are just cooked through.
07 - Remove from oven and serve immediately, garnished with additional fresh parsley and lemon wedges.
