Roasted Clams With Lemony Panko (Printable)

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

# 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

# How-To:

01 - Set oven to 450°F. Line a baking sheet with rock salt or crumpled foil to stabilize the clams during roasting.
02 - Rinse and scrub clams thoroughly under cold running water. Discard any that remain open when tapped.
03 - Using a clam knife, carefully open each clam over a bowl to preserve the juices. Loosen the meat from the shell and transfer meat with juice to one half-shell. Arrange all clams on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan cheese, salt, and pepper. Mix until evenly moistened throughout.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam. Press lightly to form a mounded topping.
06 - Place in preheated oven and roast for 10 to 12 minutes until the topping turns golden brown and clams are cooked through.
07 - Transfer to serving platter immediately. Garnish with additional fresh parsley and lemon wedges.

# Insider Tips:

01 -
  • The panko stays shatteringly crisp even as it soaks up the briny clam liquor, giving you two textures in every bite.
  • It looks like something from a white-tablecloth menu but comes together in under half an hour with just a handful of ingredients.
  • The lemon zest cuts through the richness in a way that makes you reach for another, then another, until the platter is empty.
02 -
  • Shucking clams gets easier after the first few, but if you're nervous, ask your fishmonger to do it for you and roast them within an hour or two.
  • The oven needs to be screaming hot to crisp the panko before the clams overcook, so don't be tempted to lower the temperature.
  • If the topping looks pale after 10 minutes, switch on the broiler for 30 seconds, but watch it closely or it'll burn in a flash.
03 -
  • Toast the panko in a dry skillet over medium heat for a few minutes before mixing it with the butter, this deepens the flavor and guarantees an extra crunchy crust.
  • Save the clam juice you catch while shucking and freeze it in ice cube trays, it's liquid gold for seafood risotto or pasta sauces.
  • If your clam knife feels dull or you don't have one, a sturdy butter knife can work in a pinch, just be patient and wiggle it gently into the seam.
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