Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with zesty lemon-parsley breadcrumbs, perfect for appetizers or light mains 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
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional fresh parsley for garnish

# Directions:

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 the prepared clams on the baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, grated Parmesan, 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 slight mound on the surface.
06 - Roast in the preheated oven for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Transfer clams to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The panko gets incredibly crispy in the oven, adding a satisfying crunch that contrasts beautifully with the soft clam meat.
  • Lemon zest and fresh parsley bring brightness that keeps each bite from feeling heavy or rich.
  • It looks restaurant-worthy but comes together in under half an hour, perfect for impressing guests without stress.
  • You can prep the topping ahead and just assemble and bake when company arrives.
02 -
  • Shucking clams takes practice, so don't worry if the first few are clumsy; once you get the angle right, they pop open easily.
  • If your panko topping looks pale after 10 minutes, give it another minute or two under the broiler, but stay close so it doesn't blacken.
  • Always save the clam liquor when you shuck; it adds flavor and keeps the meat moist during roasting.
03 -
  • Toast the panko in a dry skillet for a few minutes before mixing it with the butter and oil; this extra step makes the topping even crunchier.
  • Add a pinch of red pepper flakes to the panko mixture if you like a hint of heat that plays off the lemon.
  • Use a microplane for the lemon zest and garlic to get them super fine, so they distribute evenly and don't clump.
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