Roasted Clams With Lemony Panko (Printable Version)

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

# 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 chopped parsley

# 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 running 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 and juice in one half-shell. Arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese, salt, and black pepper. Mix until evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a slight mound.
06 - Roast for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Transfer to serving plates immediately. Garnish with additional chopped parsley and lemon wedges.

# Additional Tips::

01 -
  • The crispy topping soaks up all the briny clam juices while staying golden and crunchy on top.
  • It looks like you spent an hour but the actual hands on time is just a few minutes of shucking and mixing.
  • You can prep the topping ahead and just assemble right before your guests arrive.
  • Each bite has that perfect balance of buttery crunch, bright citrus, and sweet tender clam.
02 -
  • Shucking clams gets easier after the first few, so dont get discouraged if the first couple feel awkward.
  • If the topping starts browning too fast before the clams are cooked, tent the pan loosely with foil for the last few minutes.
  • Always discard any clam that smells off or stays open before cooking, its not worth the risk.
  • The clams will keep releasing juice as they cook, so dont worry if the shells look full, the breadcrumbs will soak it up.
03 -
  • Toast the panko in a dry skillet over medium heat for a few minutes before mixing if you want an even deeper golden color and nuttier flavor.
  • Add a pinch of red pepper flakes to the topping if you like a subtle warmth that does not overpower the lemon.
  • Use kitchen shears to snip the parsley directly into the bowl, it is faster and leaves you with one less cutting board to wash.
  • If you cant find littlenecks, cherrystones work too but may need an extra minute or two in the oven since they are larger.
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