Roasted Clams with Lemon Panko

Roasted Clams with Lemon Panko

Ingredients:

• 3/4 cup panko crumbs
• 4 Tbsp. olive oil, divided
• 4 cloves garlic, finely grated and divided
• To taste Kosher salt
• 1/2 cup dry white wine
• 1/2 tsp. red pepper flakes
• 3 doz. littleneck clams, scrubbed
• 1/3 cup flat-leaf parsley, chopped
• 1 Tbsp. lemon zest
• 3 Tbsp lemon juice

Directions:

1. Heat oven to 400 F.
2. On a small rimmed baking sheet, mix together panko, 2 tablespoons olive oil, one-fourth of garlic and a pinch of salt.
3. In a 9-by-13-inch baking dish, mix wine, red pepper flakes, remaining garlic and 1 tablespoon oil with clams. Transfer both pans to the oven; bake, tossing panko once, until golden brown, 8 to 10 minutes.
4. Remove panko, increase oven temperature to 475 F and roast until clams open, 8 to 10 minutes; discard any unopened clams.
5. Toss panko with parsley and lemon zest.
6. Pour lemon juice over clams, drizzle with remaining tablespoon oil and sprinkle with half of lemony panko.
7. Serve with remaining panko.