Baked Clams
Baked Clams feature fresh shucked cherrystone clams with buttery parsley panko crust baked and serve warm with lemon or lime wedges.
Ingredients
- 6 cherry stone clams shucked and in the half shell
- 2 tablespoons melted butter
- ½ teaspoon crushed garlic
- 1 teaspoon parsley
- ½ cup panko
Instructions
- Preheat the oven to 375° F.
- Mix the butter, garlic, parsley and panko together. Top each of the clams with one sixth of the mixture.
- Bake 30 minutes on a bed of rock salt (any works, but it's cheap). This stabilizes the clams and prevents the delicious juice from running out. This way the crumbs absorb it and bake into the topping. If the breadcrumbs are not completely browned on top, broil 1-2 minutes. Serve with lemon or lime wedges.
