Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 littleneck clams (2–2.5 lb total)
- 3/4 cup dry white wine, divided
- 3 tbsp unsalted butter, melted, divided
- 3 tbsp extra-virgin olive oil
- 1 lemon (zest + 1 tbsp juice), plus wedges
- 1 cup fine unseasoned breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Pecorino Romano
- 3 garlic cloves, very finely minced
- 2 tbsp minced fresh parsley; 1 tbsp minced fresh oregano (or 1 tsp dried)
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 tsp kosher salt; 1/4 tsp black pepper
- 1 cup coarse kosher or rock salt (for the pan)
- 2 tbsp water (for steaming)
Do This
- 1. Purge clams in cold salted water 15 minutes; scrub shells well.
- 2. Mix breadcrumbs, panko, garlic, parsley, oregano, lemon zest, cheese, olive oil, 1 tbsp melted butter, salt, pepper, and red pepper.
- 3. Steam clams in a covered pot with 1/2 cup wine + 2 tbsp water, 4–6 minutes, just until they open. Strain cooking liquid.
- 4. Preheat broiler to High (or 500–550°F). Position rack 6 inches from heat. Line a rimmed sheet pan with 1 cup coarse salt.
- 5. Remove and discard top shells; loosen clam meat. Nestle half-shells on the salt.
- 6. Mound crumbs on clams. Whisk 1/4 cup wine + 2 tbsp melted butter + 1 tbsp lemon juice (add 2 tbsp strained clam liquor if desired). Spoon a few drops on each clam and around pan.
- 7. Broil 2–4 minutes until crumbs are golden and edges sizzle. Garnish with parsley and serve with lemon.
Why You’ll Love This Recipe
- A Feast of the Seven Fishes classic with irresistibly crisp, garlicky-herb crumbs.
- Bright white wine and lemon keep the briny clams fresh and lively.
- Fast finish under the broiler—perfect for entertaining.
- Beautiful presentation on the half shell; easy to scale for a crowd.
Grocery List
- Produce: Garlic, flat-leaf parsley, fresh oregano (or dried), 1 lemon
- Dairy: Unsalted butter, Pecorino Romano
- Pantry: Littleneck clams (seafood counter), unseasoned breadcrumbs, panko, extra-virgin olive oil, dry white wine, kosher salt, black pepper, crushed red pepper flakes, coarse kosher or rock salt (for pan)
Full Ingredients
Clams & Pan Setup
- 24 littleneck clams (2–2.5 lb total), scrubbed
- 1 cup coarse kosher salt or rock salt (to stabilize shells while broiling)
Garlic-Herb Breadcrumbs
- 1 cup fine, unseasoned breadcrumbs
- 1/4 cup panko breadcrumbs
- 3 garlic cloves, very finely minced (about 1 tbsp)
- 2 tbsp fresh flat-leaf parsley, minced
- 1 tbsp fresh oregano, minced (or 1 tsp dried oregano)
- 1 lemon, zested (about 1 tsp)
- 1/4 cup Pecorino Romano, finely grated
- 3 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter, melted
- 1/4 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes (optional)
Wine-Butter-Lemon Drizzle
- 3/4 cup dry white wine, divided (1/2 cup for steaming; 1/4 cup for drizzling)
- 2 tbsp unsalted butter, melted (plus the 1 tbsp used in breadcrumbs above)
- 1 tbsp fresh lemon juice
- 2 tbsp reserved strained clam cooking liquid (optional but excellent)
- 2 tbsp water (for steaming)
To Serve
- Lemon wedges
- Additional chopped parsley (optional)
Step-by-Step Instructions
Step 1: Purge and scrub the clams
Fill a large bowl with very cold water and add 1 tablespoon kosher salt per quart. Submerge the clams and let them sit 15–20 minutes to expel grit. Meanwhile, set out a rimmed sheet pan. After soaking, scrub each shell under cold running water with a brush. Discard any cracked shells or clams that remain gaping when tapped.
Step 2: Make the garlic-herb breadcrumbs
In a bowl, combine the fine breadcrumbs, panko, garlic, parsley, oregano, lemon zest, Pecorino Romano, olive oil, 1 tablespoon melted butter, kosher salt, black pepper, and crushed red pepper (if using). Toss until the crumbs are evenly moistened and hold together when pinched but remain fluffy. If dry, add 1–2 teaspoons olive oil.
Step 3: Preheat broiler and prepare the pan
Set your oven to broil on High (or 500–550°F if your oven shows a temperature). Position a rack 6 inches from the heat source and let the broiler preheat for at least 5 minutes. Spread 1 cup coarse kosher or rock salt over a rimmed sheet pan to create a level bed that will keep the shells from tipping.
Step 4: Steam the clams open
In a wide pot or deep skillet with a lid, bring 1/2 cup white wine and 2 tablespoons water to a rapid simmer over medium-high heat. Add the clams, cover, and cook 4–6 minutes, removing each clam as soon as it opens so they do not overcook. If any remain closed after 8 minutes, discard them. Strain the cooking liquid through a fine-mesh sieve (or coffee filter) to remove grit and reserve 2 tablespoons for the drizzle.
Step 5: Shuck and arrange on the pan
Working over the sheet pan, hold each clam in a towel and carefully twist off and discard the top shell. Run a small knife under the clam to loosen it from the bottom shell, keeping the meat in the shell. Nestle the half-shells firmly into the salt bed so they sit level.
Step 6: Fill, drizzle, and broil
Spoon 1 to 1 1/2 teaspoons of the breadcrumb mixture onto each clam, gently pressing to mound. In a small cup, whisk together 1/4 cup white wine, 2 tablespoons melted butter, 1 tablespoon lemon juice, and 2 tablespoons reserved clam liquid (optional). Spoon a few drops over each clam and splash a couple of tablespoons around the pan for steamy pan juices. Broil 2–4 minutes, rotating the pan halfway, until the crumbs are deep golden and the edges of the clams are sizzling. Do not overcook—the clams are already just-cooked from steaming.
Step 7: Finish and serve
Transfer to a platter, spoon some of the buttery wine juices over the clams, and shower with a little fresh parsley. Serve immediately with lemon wedges.
Pro Tips
- No rock salt? Crumple heavy-duty foil on the pan to create little nests that hold shells steady.
- Use a crisp, dry white wine (Pinot Grigio, Verdicchio, or Sauvignon Blanc). Avoid oaky wines.
- For extra aroma, grate a touch more lemon zest over the clams right out of the broiler.
- Filter the clam cooking liquid before using—it adds briny depth without grit.
- Watch the broiler closely. A minute can be the difference between perfectly golden and too dark.
Variations
- Gluten-Free: Use gluten-free breadcrumbs and panko-style crumbs; broil as directed.
- Dairy-Free: Omit Pecorino and butter. Increase olive oil in the crumbs to 4 tbsp and drizzle olive oil plus wine and lemon before broiling.
- Spicy Calabrian: Stir 1 teaspoon finely chopped Calabrian chili into the wine-butter-lemon drizzle for gentle heat and color.
Storage & Make-Ahead
This dish is best straight from the broiler. You can make the breadcrumb mixture up to 2 days ahead and refrigerate. Steam, shuck, and top the clams up to 2 hours ahead; cover and refrigerate. Broil just before serving. Leftover baked clams can be refrigerated up to 1 day and reheated under the broiler for 1–2 minutes, but texture is best when fresh.
Nutrition (per serving)
Approximate per serving (4 clams): 250 calories; 12 g fat; 17 g carbohydrates; 16 g protein; 1 g fiber; 1 g sugars; 480 mg sodium.
