Baked Stuffed Clams
Ingredients
- 2 dozen littleneck clams, shucked and coarsely chopped—36 half-shells rinsed and reserved
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 tablespoons minced flat-leaf parsley
- 1 garlic clove, minced
- 2 to 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter, cut into small cubes
- Lemon wedges, for serving
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