Roasted Clams with Lemony Panko


It doesn’t take much to bring out the best in these bivalves—lemon, garlic, a splash of wine and crispy, parsley-flecked panko to sprinkle on top. The panko and the clams go into the oven at the same time, meaning you can get the dish to the table in under half an hour.

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4 serving(s)

Total Time:
25 mins


  • 3/4 c.


  • 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


NUTRITIONAL INFORMATION (per serving): About 279 calories, 15 g fat (2 g saturated), 18 g protein, 806 mg sodium, 18 g carbohydrates, 1 g fiber

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Recipe Developer

Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!

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