The dish that inspired Clam-O-Naise, now with Clam-O-Naise!
A dozen clams
Panko bread crumbs
Shuck the clams and preheat your oven to 400 degrees.
Finely chop the parsley. Zest the lemon and then cut it into wedges.
Assemble the clams on a sheet tray. Add a pinch of lemon zest, finely chopped parsley, and a crack of black pepper to each clam. Top them off with a dollop of Clam-O-Naise and a bit of panko bread crumb.
Bake the clams until they’re golden brown. Serve hot with lemon wedges on the side. Classic!