Roasted Clams With Lemony Panko (Printable Version)

Elegant baked clams with zesty lemon-parsley breadcrumbs for a bright, savory appetizer or light main.

# What You'll Need:

→ Clams

01 - 16 large littleneck clams, scrubbed

→ Lemony Panko Topping

02 - 1 cup panko breadcrumbs
03 - 2 tablespoons unsalted butter, melted
04 - 1 tablespoon extra-virgin olive oil
05 - 1 clove garlic, finely minced
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon grated Parmesan cheese, optional
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional chopped parsley, optional

# Directions:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to steady the clams during roasting.
02 - Rinse and scrub the clams thoroughly under cold running water. Discard any clams that remain open when tapped.
03 - Using a clam knife, carefully open each clam over a bowl to capture the juices. Loosen the meat from the shell and place the meat with its juice in one half-shell. Arrange the prepared clams on the baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, parsley, Parmesan if using, salt, and pepper. Mix until the breadcrumb mixture is evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a mounded topping.
06 - Roast for 10 to 12 minutes until the topping achieves a golden-brown color and the clams are just cooked through.
07 - Serve immediately while hot, garnished with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko gets impossibly crisp and buttery without frying anything.
  • Fresh clams taste like the ocean but the lemon keeps it bright instead of heavy.
  • It looks fancy enough for company but comes together in under half an hour.
  • You can prep the topping ahead and just spoon it on before roasting.
02 -
  • If your clams won't open when tapped, they are dead and should be discarded immediately to avoid food safety issues.
  • Shucking over a bowl catches the precious clam liquor, which keeps the meat moist and adds flavor during roasting.
  • Don't skip the high oven temperature, it crisps the panko fast before the clams overcook and turn tough.
03 -
  • Toast your panko in a dry skillet over medium heat for two minutes before mixing, it deepens the flavor and guarantees extra crunch.
  • Use a clam knife with a rounded tip and a good guard, it makes shucking safer and faster once you find your rhythm.
  • If you cannot find rock salt, crumpled foil works perfectly to cradle the clams and keep them upright during roasting.
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