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Recipe Tags:

Food

Recipe Instructions:

Ingredients
3/4 c. panko
4 tbsp. olive oil, divided
4 cloves garlic, finely grated and divided
Kosher salt
1/2 c. dry white wine
1/2 tsp. red pepper flakes
3 dozen littleneck clams, scrubbed
1/3 c. flat-leaf parsley, chopped
1 tbsp. lemon zest plus 3 Tbsp lemon juice

Directions
Step 1
Heat 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 2
In 9- by 13-inch baking dish, mix wine, red pepper flakes, remaining garlic, and 1 tablespoon oil with clams.
Step 3
Transfer 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.