Roasted Clams With Lemony Panko (Print Version)

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

# Directions:

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 clams 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 the shucked clams on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese if using, kosher salt, and black pepper. Mix until the breadcrumb mixture is evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a mounded topping.
06 - Place in preheated oven and roast for 10 to 12 minutes, until the topping is golden brown and the clams are cooked through.
07 - Transfer roasted clams to serving plates immediately. Garnish with additional fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It looks like something you'd order at a coastal bistro but comes together in under half an hour.
  • The lemony panko stays crisp and golden, adding texture without weighing down the delicate clam.
  • You can prep the topping ahead and just assemble and bake when guests arrive.
  • It's impressive enough for company but simple enough to make on a weeknight when you want to feel a little indulgent.
02 -
  • If you skip the rock salt or foil base, the clams will tip and lose their topping and precious juices halfway through roasting.
  • Don't overbake them, clams turn rubbery fast, pull them as soon as the topping is golden and the meat looks just set.
  • Shucking gets easier after the first few, be patient with yourself and keep a towel handy for grip.
03 -
  • A clam knife is safer and more effective than a regular paring knife, the dull blade and sturdy handle give you control without the risk of slipping.
  • Press the topping gently onto each clam rather than piling it high, a thin, even layer crisps better and lets the clam flavor shine through.
  • If a clam resists opening, don't force it, it's likely bad and not worth the fight.
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