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Golden baked clams in their shells with crispy topping

Baked Clams with Panko and Parmesan

Tender littleneck clams steamed open, topped with garlicky panko, Parmesan and lemon, then baked until golden and crisp.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 24 littleneck clams scrubbed
  • ¼ cup dry white wine or water
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon dried oregano
  • Pinch of red pepper flakes
  • Lemon wedges for serving

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Steam the clams with the wine, covered, over high heat for 5 to 7 minutes until they just open; discard any that stay closed.
  3. Remove the top shells, loosen the meat, and arrange the clams on a baking sheet with a little of their liquor.
  4. Stir together the panko, Parmesan, olive oil, garlic, lemon zest, parsley, oregano and pepper flakes.
  5. Spoon the topping over each clam.
  6. Bake 10 to 12 minutes, until golden and crisp.
  7. Rest 2 minutes.
  8. Serve hot with lemon wedges.

Notes

Scrub clams well and discard any with cracked shells before cooking.
Any clam that does not open during steaming should be thrown away.
Stuffed clams can be assembled a few hours ahead and baked just before serving.
Water or clam juice can replace the wine for steaming.