Roasted Clams With Lemony Panko (Printable Version)

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
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional fresh parsley, chopped

# 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, keeping it in one half-shell with the collected liquid. Arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese, salt, and 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 mound.
06 - Roast for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Transfer to serving platter immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • It looks restaurant-fancy but comes together in under half an hour, perfect for surprising guests or treating yourself on a quiet Tuesday.
  • The buttery, garlicky panko gets so crisp in the oven that every bite has this satisfying crunch against tender clam.
  • Youre not standing over a pot of steam, the oven does the work while you set the table or open the wine.
02 -
  • If you skip the rock salt or foil nest, the clams will tip and lose their juices, which are half the flavor, so dont skip this step.
  • Shucking clams takes practice, hold them with a towel for grip and work slowly, its better to go careful than to slip and cut yourself.
  • Watch the oven closely in the last few minutes, panko can go from golden to burnt in a blink.
03 -
  • Keep a small bowl of cold water nearby when shucking, dipping your fingers helps you grip slippery shells and keeps your hands from cramping.
  • If a clam won't open easily, don't force it, it might be dead inside, toss it and move on to the next one.
  • Taste your panko mixture before topping the clams, it should be well-seasoned on its own because the heat won't add flavor, only texture.
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