Roasted Clams With Lemony Panko (Printable)

Baked clams with crispy lemon-parsley breadcrumbs—a bright, elegant appetizer ready in under 30 minutes.

# 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 chopped parsley, optional

# Steps:

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 with juice into one half-shell. Arrange prepared clams on the 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, 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 on the surface.
06 - Roast in the preheated oven for 10 to 12 minutes, or until the panko topping is golden brown and the clams are just cooked through.
07 - Transfer roasted clams to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • The lemony panko crisps up beautifully and adds just enough crunch to balance the tender clam underneath.
  • Shucking clams is easier than you think once you get the hang of it, and it feels oddly rewarding.
  • It looks restaurant fancy but comes together in under half an hour, so you can pull it off on a weeknight.
  • The bright lemon and parsley keep everything fresh and light, never heavy or overdone.
02 -
  • If you shuck the clams too far in advance, they can dry out, so do it just before you're ready to top and roast them.
  • Don't skip the rock salt or foil base, I learned that lesson when half my clams tipped over and lost their precious juice.
  • Watch the oven closely in the last few minutes, panko can go from golden to burnt in a blink at high heat.
03 -
  • Keep a small bowl of cold water nearby while shucking so you can rinse your hands without losing your grip on the knife.
  • Freeze the clams for about 10 minutes before shucking if you're nervous, it relaxes the muscle slightly and makes them easier to open.
  • Taste your panko mixture before topping the clams and adjust the salt or lemon zest, it should be bold enough to stand up to the briny clam.
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