Ingredients:

  • 12 large fresh clams (littleneck or cherrystone)
  • ½ cup (60g) plain breadcrumbs
  • 2 cloves garlic, minced
  • ¼ cup (60ml) olive oil
  • ¼ cup (15g) fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon red pepper flakes
  • 1 pinch of salt and black pepper to taste
  • ¼ cup (30g) grated Parmesan cheese
  • Lemon wedges for serving
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Carefully shuck each clam, leaving the meat in the bottom shell. Discard the top shell. Arrange the shells on a baking sheet.
  3. In a small bowl, combine breadcrumbs, garlic, olive oil, parsley, lemon juice, red pepper flakes, salt, pepper, and Parmesan. Mix until well combined.
  4. Spoon the breadcrumb mixture generously over each clam, packing it gently.
  5. Place the baking sheet in the oven and bake for 15-20 minutes, until the topping is golden brown and crispy.
  6. Remove from the oven, let them cool slightly, and serve with lemon wedges and parsley for garnish.