Topnecks Recipe
Indulge in our Topnecks, a premium selection of succulent, plump oysters that deliver a burst of briny flavor with every bite. Sourced from the finest waters, these fresh delicacies are served on the half shell, topped with a zesty mignonette and a squeeze of lemon for an unforgettable taste of the sea. Perfect as an appetizer or a light snack, they promise to elevate your dining experience with their exquisite freshness and flavor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the topneck clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
- 2
Make the Filling
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chopped parsley, lemon juice, bread crumbs, Parmesan cheese, black pepper, and salt. Mix well to combine.
- 3
Stuff the Clams
Preheat your oven to 375°F (190°C). Place the cleaned clams on a baking sheet. Spoon the filling mixture generously over each clam.
- 4
Bake
Bake the stuffed clams in the preheated oven for 15-20 minutes, or until the clams are cooked through and the topping is golden brown.
- 5
Serve
Remove the clams from the oven and let them cool slightly before serving. Enjoy warm with lemon wedges on the side.