Roasted Clams With Lemony Panko (Printable)

Baked clams with crispy lemon-parsley panko topping, perfect as an elegant appetizer or light seafood dish.

# 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

# How to make it:

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 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, parsley, Parmesan if using, salt, and pepper. Mix until evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a 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 fresh parsley and lemon wedges.

# Helpful Hints:

01 -
  • The panko gets so crisp and buttery it shatters when you bite into it, contrasting perfectly with the tender clam beneath.
  • It looks fancy enough for guests but comes together fast enough for a weeknight indulgence.
  • Every bite tastes bright and oceanic, with lemon and parsley cutting through the richness just right.
02 -
  • If you skip the rock salt or foil base, the clams will tip and lose their juices, leaving you with dry, sad little bites instead of plump, briny ones.
  • Don't walk away once they're in the oven; that high heat can turn golden to burnt in under a minute.
03 -
  • Toast the panko in a dry skillet for two minutes before mixing it with the butter and oil; it adds an extra layer of nuttiness and ensures maximum crunch.
  • Save any clam juice that collects in the bowl while shucking and drizzle it over the finished clams just before serving for an extra hit of briny flavor.
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