Roasted Clams With Lemony Panko (Printable)

Baked clams topped with zesty lemon-parsley breadcrumbs for a bright, savory appetizer in 27 minutes.

# 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

# How-To:

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 clams thoroughly under cold running water. Discard any clams that remain open when tapped, as they indicate non-viable specimens.
03 - Using a clam knife, carefully open each clam over a bowl to capture the briny juices. Loosen the meat from the shell and return it to one half-shell with its accumulated liquid. Arrange prepared clams on the baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese if using, kosher salt, and black pepper. Mix until evenly moistened throughout.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to form a gentle mound without compacting excessively.
06 - Roast in preheated oven for 10 to 12 minutes, or until the topping achieves golden-brown color and clams are cooked through.
07 - Transfer to serving plates immediately while hot. Garnish with additional fresh parsley and lemon wedges. Serve promptly for optimal temperature and texture.

# Expert Advice:

01 -
  • The panko gets impossibly crisp in the high heat, creating a texture contrast that makes each bite feel complete.
  • Shucking your own clams means you control every detail, and the flavor payoff is worth the small effort.
  • It looks fancy enough for company but comes together in under half an hour.
  • Leftovers (if there are any) reheat beautifully under the broiler for a minute.
02 -
  • Shucking clams is easier if you chill them in the freezer for 10 minutes first, it relaxes the muscle just enough.
  • Dont overload the panko with too much butter or it will turn greasy instead of crisp.
  • If a clam smells off or the meat looks discolored when you shuck it, throw it out without hesitation.
  • Rock salt is reusable, just let it cool completely and store it in a jar for next time.
03 -
  • Toast the panko in a dry skillet over medium heat for two minutes before mixing, it deepens the flavor and guarantees crunch.
  • Use a spoon to press the topping gently onto each clam so it stays put and browns evenly instead of sliding off.
  • If youre nervous about shucking, ask your fishmonger to do it for you and arrange the clams on the tray as soon as you get home.
  • A squeeze of fresh lemon juice right before serving wakes up all the flavors and makes the dish taste brighter.
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