# What You'll Need:
→ Clams
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 (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 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 and scrub the clams thoroughly under cold running water. Discard any clams that remain open when tapped firmly.
03 - Using a clam knife, carefully open each clam over a bowl to catch the released juices. Loosen the meat from the shell, then place the meat and juice back into one half-shell. Arrange the prepared clams on the lined baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan cheese (if using), kosher salt, and black pepper. Mix until all ingredients are evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a mounded topping.
06 - Roast for 10 to 12 minutes, or until the topping is golden brown and crispy and the clam meat is just cooked through.
07 - Transfer to a serving platter and garnish with additional chopped parsley and lemon wedges. Serve while hot.
