Roasted Clams With Lemony Panko (Printable)

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

# Ingredient list:

→ 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 fresh parsley, chopped, optional

# Step-by-Step Guide:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to stabilize the clams during cooking.
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 preserve the natural juices. Loosen the meat from the shell and place the meat and juices into one half-shell. Arrange shucked 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, kosher salt, and black 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 in the preheated oven for 10 to 12 minutes, until the topping is golden brown and the clams are cooked through.
07 - Transfer roasted clams to serving plates immediately. Garnish with additional chopped fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The whole thing comes together in under 30 minutes, making it perfect for impressing people without the stress.
  • That golden, buttery panko crust creates the perfect textural contrast against the tender, briny clam meat underneath.
  • It tastes restaurant-quality but feels approachable enough that you won't hesitate to make it on a random weeknight.
02 -
  • Dead clams ruin everything, so that step of discarding any that won't close isn't just food safety, it's flavor protection and honestly a relief.
  • Shucking gets easier the third time you do it, but your first few clams might look rough and that's okay, the topping covers any imperfections.
  • Don't skip the step of letting the panko mixture sit for a minute after combining because the breadcrumbs need time to absorb that butter and oil.
03 -
  • Buy your clams the same day you plan to cook them, and store them in the coldest part of your fridge in a bowl with a damp paper towel draped over them, never in a sealed plastic bag.
  • If you can't find littlenecks, Manila clams work beautifully too, though they're smaller so you'll need to shorten the roasting time by a minute or two.
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