Baked Clams Recipe

Purge the clams

Place the cleaned clams in a large bowl and cover with cold water. Stir in 2 tablespoons coarse salt to mimic seawater. Let clams soak for 20–30 minutes; this encourages sand to be expelled. After soaking, lift clams out (do not pour water through them) and transfer to a colander. Rinse briefly under cold running water to remove remaining grit.

Preheat oven

Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven.

If many clams are tightly closed, steam them first to open slightly for safer shucking. In a large shallow pot, add 1/2 cup dry white wine and 2 tablespoons water. Bring to a simmer over medium-high heat, add clams in a single layer, cover and steam for 3–5 minutes until most clams just begin to open. Remove with tongs to a bowl and let cool slightly. Discard any clams that remain tightly closed after steaming.

Using a small, sturdy oyster or shucking knife and a towel or glove, open each clam fully if not already open. Slide the knife under the meat to detach it from the top shell, then transfer the clam meat reclined in the deeper half of the shell. Arrange the shells on a rimmed baking sheet so they sit level. If necessary, nestle shells into crumpled foil to stabilize them.

Toast the panko

Heat a dry skillet over medium heat. Add 1.5 cups panko breadcrumbs and toast, stirring frequently, 3–5 minutes until light golden and fragrant. Transfer to a bowl and let cool slightly.

Combine topping ingredients

To the cooled panko, add 1/2 cup grated Parmesan, 1/4 cup finely chopped parsley, 1 teaspoon lemon zest, 2 minced garlic cloves, 4 tablespoons melted butter, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Mix thoroughly so the melted butter and oil coat the crumbs evenly and the garlic, cheese and herbs are distributed.

Taste a small pinch and adjust seasoning: add a little more salt or lemon zest if needed. The mixture should be moist but crumbly.

Spoon about 1 to 1 1/2 tablespoons of the breadcrumb mixture onto each clam, pressing lightly to adhere. Top each mound with a small pat (about 1/8 teaspoon) of the cold butter sliced into tiny pieces to encourage browning. If you prefer a richer finish, dot with the optional additional melted butter.

Place the baking sheet with arranged clams into the preheated 450°F oven. Bake until topping is golden brown and clams are hot throughout, about 8–10 minutes. For extra color, switch to broil on high for 1–2 minutes at the end—watch carefully to prevent burning.

Remove from the oven and let rest 1–2 minutes. If you steamed earlier and used wine, discard any liquid collected on the sheet before serving.

Serve immediately with lemon wedges alongside. Provide a small fork or shell to extract the clam from the shell, and a napkin for any drips.