If you like shellfish and want to include a shellfish dish as part of your New Year Spread then this could be the dish for you. Relatively inexpensive and easy to prepare this still packs in the flavour.
Prep time: 15 minutes/Cook time: 20 minutes/Makes: 36
Ingredients:
115g (3/4 cup) panko breadcrumbs
4 tbsp olive oil, divided
4 garlic cloves, finely grated
sea salt
125ml (1/2 cup) dry white wine
1/2 tsp chilli flakes
36 clams, scrubbed
7.5g (1/3 cup) flat-leaf parsley, chopped
1 tbsp finely-grated lemon zest
3 tbsp lemon juice
Method:
Pre-heat your oven to 200°C (400°F).
In a bowl mix together the panko breadcrumbs, 2 tbsp olive oil, ¼ of the garlic and a pinch of salt. Spread this over a small, rimmed, baking tray.
In a large baking dish mix together the wine, chilli flakes, remaining garlic and 1 tbsp oil with the clams.
Transfer both dishes to the centre of you oven and bake for about 8-10 minutes until the panko crumbs are golden brown (toss them half way through).
Remove the panko crumbs at this point, then increase the oven temperature to 220°C (475°F) and continue roasting the clams for about 8 minutes more, or until they open (discard any unopened ones).
In the meantime, toss the toasted panko crumbs with the parsley and lemon zest. When the clams are ready transfer to a serving dish and sprinkle over the lemon juice and remaining olive oil).
Now sprinkle over half the lemony panko. Serve the remaining panko crumbs on the side.
