Ingredients:

4 dozen Littleneck clams
2 tablespoons salt
3 cups bread crumbs
1/2 cup Parmesan
2 lemons, zested and juiced
1 tablespoon chopped garlic
2 tablespoons pesto
1/2 cup chopped parsley leaves
1/2 cup olive oil
1/4 pound clarified butter

Cooking Directions

Preheat oven to 350 degrees F.

Night before, if you want to, place clams in the refigerator in water with some corn meal to help the clams purge.

Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.

Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.