Roasted Clams With Lemony Panko (Printable)

Baked clams with golden lemon-parsley breadcrumbs, perfect as an elegant appetizer or light main course.

# 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 Guide:

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 water. Discard any that remain open when tapped.
03 - Using a clam knife, carefully open each clam over a bowl to catch the juices. Loosen the meat from the shell and place the meat with juice in one half-shell. Arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko, melted butter, olive oil, minced garlic, lemon zest, parsley, Parmesan if using, salt, and pepper. Mix until evenly moistened.
05 - Spoon approximately 1 tablespoon of panko mixture over 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 parsley and lemon wedges.

# Expert Advice:

01 -
  • The lemon zest and parsley cut through the richness in a way that feels bright and clean, not heavy.
  • Shucking clams yourself means you control every detail, and honestly, it makes you feel capable in the kitchen.
  • This works as a fancy appetizer or a light dinner with crusty bread and a crisp glass of white wine.
02 -
  • If you skip the rock salt or foil nest, the clams will tip and spill their precious juices all over the pan, which is a sad waste.
  • Toasting the panko in a dry skillet for a few minutes before mixing adds an extra layer of nuttiness that makes the topping even better.
  • Clams cook fast; past 12 minutes, they turn rubbery, so pull them out as soon as the crumbs are golden.
03 -
  • Add a pinch of red pepper flakes to the panko mixture if you want a subtle kick that plays nicely with the lemon.
  • Use a microplane to zest the lemon so you get fine, fragrant shreds that disappear into the topping rather than big, chewy pieces.
  • Serve the clams on a bed of coarse salt on the platter; it looks impressive and helps keep them steady while your guests grab them.
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