Roasted Clams With Lemony Panko (Printable)

Baked clams with crispy lemon-parsley breadcrumbs, ready in under 30 minutes for an elegant appetizer.

# 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, optional
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional fresh parsley, chopped (optional)

# How-To:

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 scrub clams thoroughly under cold running water. Discard any clams that remain open when gently tapped, as they are unsafe to consume.
03 - Using a clam knife, carefully open each clam over a bowl to preserve juices. Loosen the meat from the shell and place meat with juice into one half-shell. Arrange prepared clams on the 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 breadcrumbs are evenly moistened throughout.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam, pressing gently to create a slight mound.
06 - Roast for 10 to 12 minutes until topping achieves golden color and clams are cooked through.
07 - Transfer clams to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Hints:

01 -
  • The topping gets deeply golden and crisp while the clam stays tender and briny underneath.
  • It feels fancy enough for guests but forgiving enough for a weeknight experiment.
  • The lemon and parsley cut through the richness in a way that makes you reach for one more.
  • You can prep the topping ahead and just shuck and top right before roasting.
02 -
  • If you toast the panko in a dry skillet for a few minutes before mixing, the final crunch is even more intense.
  • Don't overbake or the clams turn rubbery, pull them the moment the topping is golden and the edges start to sizzle.
  • Save any clam juice you catch during shucking and drizzle a tiny bit back over each shell before topping for extra brininess.
03 -
  • Use a sturdy clam knife with a rounded tip, it's safer and easier to control than a paring knife.
  • If your panko looks dry after mixing, add another small drizzle of olive oil so it browns evenly in the oven.
  • Serve these straight from the oven, they lose their magic as they cool and the topping softens.
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