Baked Clams Recipe

Rinse clams under cold running water and scrub shells to remove sand. Discard any clams with cracked shells or that do not close when tapped.

In a wide shallow pot large enough to hold clams in a single or double layer, combine dry white wine, 120 ml water, smashed garlic cloves, 1 tsp salt and 1/4 tsp black pepper. Bring to a simmer over medium-high heat.

Add clams, cover the pot, and steam for 4–6 minutes until the clams open. Shake the pot once or twice to ensure even cooking. Remove clam shells as they open to avoid overcooking; reserve open clam meat in half shells, setting shells on a baking tray. Reserve the cooking liquid through a fine-mesh sieve into a bowl; skim any grit. Add 60 ml clam juice to the reserved liquid if desired. Stir in 1 tbs lemon juice and taste; adjust seasoning if necessary. You should have about 120–180 ml of seasoned clam broth total.

If any clams did not open during steaming, discard them.

Preheat oven to 220°C (425°F). Position an oven rack in the middle or upper-middle position.

Prepare topping

In a medium bowl, combine 1 cup dried breadcrumbs, 1/2 cup finely grated Parmesan, 2 tbsp chopped flat-leaf parsley, 2 cloves minced garlic, 1 tsp lemon zest, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning and 1/4 tsp red pepper flakes (if using).

Pour 3 tbsp olive oil and 2 tbsp melted butter over the breadcrumb mixture and toss until evenly moistened and clumps form. The mixture should be moist but crumbly; add an extra 1 tsp olive oil if it seems dry.

Toast topping (optional but recommended)

Spread the breadcrumb mixture in a single layer on a baking sheet and toast in the preheated oven for 5–7 minutes until light golden, stirring once midway. Toasting helps develop extra crunch and flavor. Remove and allow to cool slightly before using.

Arrange the reserved clam half shells with the clam meat on a rimmed baking sheet or in an ovenproof baking pan. If you have deeper shells, nestle them so they sit level; you can use crumpled foil as supports.

Spoon about 1–2 teaspoons of the reserved seasoned clam broth into each shell over the clam meat to keep them moist and add flavor. Do not drown them; just a small amount so the bottom is barely covered.

Top each clam with a generous tablespoon (or enough to cover) of the breadcrumb mixture, pressing lightly so it adheres to the clam and broth. Drizzle each topped clam with a few drops of extra-virgin olive oil (about 1/8–1/4 tsp each) for added browning.

Bake in the preheated 220°C (425°F) oven for 8–10 minutes, until the topping is golden brown and crisp and the clams are heated through. For extra color, place under the broiler for 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 1 minute. Garnish with chopped fresh parsley and a squeeze of lemon over each or all clams. Serve immediately with lemon wedges.