Roasted Clams With Lemony Panko (Printable)

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

# What You 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

# How-To Steps:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to stabilize 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 and juice back into one half-shell. Arrange all clams on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese if using, salt, and black pepper. Stir until the 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, or until the panko topping achieves a golden-brown color and the clams are cooked through.
07 - Transfer to serving platter immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The golden, garlicky panko gives every bite a satisfying crunch that plays perfectly against the tender clam.
  • It looks impressive enough for guests but comes together in under half an hour.
  • The lemon zest cuts through the richness and makes the whole dish feel clean and bright.
02 -
  • Shucking clams takes a little practice, but a proper clam knife with a rounded tip makes it safer and easier than forcing a paring knife.
  • Don't overbake or the clams will turn tough and chewy, check them at 10 minutes and pull them as soon as the panko is golden.
  • If you can't find rock salt, the crumpled foil trick works just as well to cradle the shells and prevent tipping.
03 -
  • Toast the panko in a dry skillet over medium heat for two minutes before mixing, it deepens the flavor and guarantees an even crunch.
  • Save any clam juice you catch while shucking and freeze it for your next batch of chowder or seafood risotto.
  • If your clams vary in size, adjust the roasting time slightly, smaller ones may be done in 10 minutes while larger ones need the full 12.
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