Did you make this recipe? Comment below!
Roasted Clams with Lemony Panko
Serve up this sampler from the sea.
Yields:
4 serving(s)
Total Time:
25 mins
Cal/Serv:
279
It doesn’t take much to bring out the best in these bivalves—lemon, garlic, a splash of wine and crispy, parsley-flecked panko to sprinkle on top. The panko and the clams go into the oven at the same time, meaning you can get the dish to the table in under half an hour.
Advertisement - Continue Reading Below
Ingredients
- 3/4 cup panko
- 4 Tbsp. olive oil, divided
- 4 cloves garlic, finely grated and divided
- Kosher salt
- 1/2 cup dry white wine
- 1/2 tsp. red pepper flakes
- 3 dozen littleneck clams, scrubbed
- 1/3 cup flat-leaf parsley, chopped
- 1 Tbsp. lemon zest plus 3 Tbsp lemon juice
Directions
- Step 1Heat oven to 400°F. On small rimmed baking sheet, massage together panko, 2 tablespoons olive oil, one-fourth of garlic, and a pinch of salt.
- Step 2In 9- by 13-inch baking dish, mix wine, red pepper flakes, remaining garlic, and 1 tablespoon oil with clams.
- Step 3Transfer both pans to oven; bake, tossing panko once, until golden brown, 8 to 10 minutes. Remove panko, increase oven temperature to 475°F and roast until clams open, 8 to 10 minutes; discard any unopened clams. Toss panko with parsley and lemon zest. Pour lemon juice over clams, drizzle with remaining tablespoon oil and sprinkle with half of lemony panko. Serve with remaining panko.
NUTRITIONAL INFORMATION (per serving): About 279 calories, 15 g fat (2 g saturated), 18 g protein, 806 mg sodium, 18 g carbohydrates, 1 g fiber
Advertisement - Continue Reading Below
Why I’ll Never Make Brussels Sprouts in the Oven
FDA Warns of Supplement Recall
Winter Aperol Punch
Make-Ahead Cranberry Compote Your Turkey Day Needs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below