Roasted Clams With Lemony Panko (Printable Version)

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

# 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

# Step-by-Step:

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, as they are not safe to consume.
03 - Using a clam knife, carefully open each clam over a bowl to collect the juices. Loosen the meat from the shell, then place the meat and juice in one half-shell. Arrange prepared clams on the baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped 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 mound on top of the meat.
06 - Roast for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Remove from oven and serve immediately, garnished with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko gets crispy and golden in the oven while the clams stay juicy underneath, no grill or broiler fussing required.
  • Lemon zest and parsley make every bite bright and clean, never heavy or oily like some baked shellfish can be.
  • You can prep the topping ahead and just shuck and assemble when guests arrive, then pop everything in the oven.
  • It looks fancy enough for a dinner party but comes together in under half an hour.
02 -
  • If you skip the rock salt or foil support, the clam shells will tip and spill their precious juices and topping all over the pan, turning everything soggy.
  • Don't overcook them, clams toughen fast and 12 minutes is the outer limit, pull them as soon as the panko is golden and the meat looks opaque.
  • Shucking takes practice, so work slowly and keep your fingers behind the blade, a slip can be painful and the clams are too good to rush.
03 -
  • Toast the panko in a dry skillet over medium heat for two to three minutes before mixing it with the other ingredients, it deepens the flavor and guarantees extra crunch.
  • Use a fine grater for the lemon zest and stop before you hit the white pith, which turns bitter and can make the topping taste soapy.
  • If you can't find a clam knife, a sturdy butter knife works in a pinch, just wrap a towel around the clam for grip and go slow.
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