🦪 Garlic Clams with Calabrian Chili Breadcrumbs 🦪

Directions

1. Clean and scrub the clams under cold running water. Discard any that are open and don’t close when tapped.
2. In a large deep skillet with a lid, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and cook until fragrant, about 1 minute.
3. Add the cleaned clams and ¼ cup white wine (or water), then cover with a lid and steam for 5–7 minutes, or until the clams open. Discard any that do not open. Set clams aside in a bowl, leaving cooking liquid in the pan.
4. In the same skillet, melt 2 tablespoons of butter and add 2 tablespoons Calabrian chili paste, stirring to combine. Return clams to the pan and toss to coat in the sauce. Keep warm on low heat.
5. In a separate nonstick skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add remaining minced garlic (about 4 cloves), ½ cup panko breadcrumbs, and a pinch of salt. Stir frequently until breadcrumbs are golden brown and crisp, about 3–5 minutes.
6. Remove the breadcrumb mixture from heat and stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest.
7. To serve, spoon clams into shallow bowls and top generously with the Calabrian chili breadcrumbs. Finish with an extra drizzle of olive oil and fresh parsley if desired.