Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with crispy lemon-parsley breadcrumbs, ready in 27 minutes for a bright, savory appetizer.

# 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 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 preserve the juices. Loosen the meat from the shell, then place the meat and juices into one half-shell. Arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, parsley, Parmesan if using, salt, and black pepper. Stir until evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture onto each clam, pressing lightly to create a mounded topping.
06 - Roast for 10 to 12 minutes until the topping is golden brown and the clams are cooked through.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko gets so golden and crunchy in the oven that it shatters when you bite through, giving way to tender, briny clam underneath.
  • Its impressive enough to serve at a dinner party but forgiving enough that even your first attempt will taste like the coast.
  • Lemon zest and parsley wake up every bite without covering up the sweet, mineral flavor of the clams themselves.
02 -
  • If you skip the rock salt or foil base, your clams will roll around and spill their juices, leaving you with dry, sad little shells instead of briny, succulent bites.
  • Dont overcook them, clams go from tender to rubbery in about two minutes, so pull them the moment the panko is golden.
  • Toasting the panko in a dry skillet before mixing adds another layer of nutty flavor, but watch it closely because it goes from golden to burnt in seconds.
03 -
  • Freeze your clams for about 15 minutes before shucking, it relaxes the muscle and makes them easier to open without a fight.
  • Save a few tablespoons of the clam juice you catch during shucking and drizzle it over the finished clams for an extra hit of briny intensity.
  • If your panko looks dry after mixing, add another small drizzle of olive oil, it should hold together when you pinch it but still feel light and crumbly.
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