Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with crispy lemon-parsley breadcrumbs, ready in under 30 minutes for any occasion.

# Ingredient list:

→ 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
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional fresh parsley, chopped

# How to Make It:

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 the clams thoroughly under cold running water. Discard any clams that remain open when gently tapped.
03 - Using a clam knife, carefully open each clam over a bowl to collect juices. Loosen the meat from the shell and keep the meat with juice in one half-shell. Arrange shucked clams on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, grated Parmesan, salt, and 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 an even mound over the meat.
06 - Roast in the preheated oven for 10 to 12 minutes, until the breadcrumb topping achieves a golden-brown color and the clams are cooked through.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • It looks impressively restaurant-worthy but comes together in under half an hour with pantry staples.
  • The bright lemon and garlic cut through the richness of the clams, making every bite feel clean and satisfying.
  • You can prep the topping ahead and just pop the clams in the oven when guests walk in.
02 -
  • Shucking clams takes practice, so go slow and keep your hand behind the knife blade to avoid slipping.
  • If your panko looks pale after 10 minutes, turn on the broiler for the last 30 seconds, but don't walk away.
  • Reserve some of the clam juice when shucking, a teaspoon in each shell keeps the meat moist during roasting.
03 -
  • Freeze the clams for 15 minutes before shucking, it relaxes the muscle and makes them easier to open.
  • Use a rimmed baking sheet to catch any clam juice that bubbles over, it saves a smoky cleanup later.
  • If you can't find rock salt, crumpled foil works perfectly to cradle the shells and keep them level.
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