Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with zesty lemon-parsley breadcrumbs - a bright, savory appetizer ready in under 30 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 fresh parsley, finely chopped, optional

# 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 vigorously scrub the clams under cold running water. Discard any clams that remain open when firmly tapped, as they are unsafe to consume.
03 - Using a clam knife, carefully open each clam over a bowl to catch and reserve all juices. Loosen the meat from the shell and position the meat with juice in one half-shell. Arrange shucked 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 if using, salt, and pepper. Mix until the breadcrumb mixture is evenly moistened throughout.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create an even mound.
06 - Roast for 10 to 12 minutes, or until the panko topping is golden brown and the clams are just cooked through.
07 - Transfer to serving plates immediately while hot. Garnish with additional fresh parsley and lemon wedges.

# Top Tips:

01 -
  • The panko gets deeply golden and crisp in the high heat, contrasting beautifully with the tender clam beneath.
  • Lemon zest and parsley bring a clean, bright flavor that keeps each bite from feeling heavy.
  • It looks impressive enough for company but comes together in under half an hour.
  • You can prep the topping ahead and assemble just before guests arrive.
02 -
  • If your clams are very sandy, soak them in cold salted water for 20 minutes before scrubbing to help them purge grit.
  • Do not overcook, clams turn rubbery fast, so pull them the moment the topping is golden and the meat looks just set.
  • Save any clam liquor you catch during shucking and drizzle a few drops over each shell before adding the topping for extra brininess.
03 -
  • Freeze your clams for 15 minutes before shucking, it relaxes the muscle and makes them easier to open.
  • Use a folded kitchen towel to grip the clam securely and protect your hand from slips.
  • If you are nervous about shucking, ask your fishmonger to do it for you and keep the shells, you can assemble and bake them at home within a few hours.
Go back