Roasted Clams Oreganata with Lemony Panko

Ingredients

• 3/4 c. panko
• 4 Tbsp. olive oil, divided
• 4 cloves garlic, finely grated and divided
• Kosher salt
• 1/2 c. dry white wine
• 1/2 tsp. red pepper flakes
• 3 dozen littleneck clams, scrubbed
• 1/3 c. flat-leaf parsley, chopped
• 1 Tbsp. lemon zest plus 3 Tbsp lemon juice
• 1/2 tsp dried oregano

Instructions

1. Heat oven to 400°F. On small rimmed baking sheet, mix together panko, 2 tablespoons olive oil, fourth of the garlic, oregano and a pinch of salt.
2. In 9- by 13-inch baking dish, mix wine, red pepper flakes, remaining garlic, and 1 tablespoon oil with clams.
3. Transfer both pans to oven; bake, tossing panko once, until golden brown, 8 to 10 minutes. Remove panko, increase oven temperature to 475°F and roast until clams open, 8 to 10 minutes; discard any unopened clams. Toss panko with parsley and lemon zest. Pour lemon juice over clams, drizzle with remaining tablespoon oil and sprinkle with half of lemony panko. Serve with remaining panko.