½ cup 1 stick unsalted Butter
2 medium shallots minced
2 cloves garlic minced
½ cup panko breadcrumbs
1 teaspoon lemon zest
2 tablespoons Lemon juice
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 tablespoon minced fresh Italian parsley plus more for garnish
¼ cup grated Pecorino Romano cheese
½ cup dry white wine
2 dozen littleneck clams scrubbed clean
Salt to taste
Lemon wedges for serving

Preheat the oven to 450 degrees

Melt butter in a medium saucepan over medium heat.

Add the shallot and cook until translucent, about 3 minutes. Add the garlic and continue cooking for an other minute or two.

Add the breadcrumbs, lemon zest, lemon juice, crushed red pepper, parsley and grated cheese, then stir until everything is fully combined.

Heat another medium deep saucepan with a lid over high heat. Add the white wine and bring to a boil, then add the clams and put on the lid.

After about 3 minutes, open the lid and remove any open clams to a bowl. Close the lid for another 30 seconds and repeat until all the clams have opened. Reserve the liquid.

Add 3 tablespoons of the cooking liquid to the breadcrumb mixture and mix to combine.

Allow the clams to cool then twist off one side and keep the meat in the other, then arrange them on a rimmed baking sheet.

Pack the filling into each clam so that it completely covers the meat. Pour the remaining liquid into the bottom of the pan.

Bake for 8-10 minutes until the clams are bubbling and starting to crisp, then turn on the broiler and broil for another 1-2 minutes, keeping a close eye on them so they don’t burn.

Arrange the clams on a plate, sprinkle with more parsley and serve with extra lemon wedges on the side

Author: Nicole Gaffney