Roasted Clams With Lemony Panko (Printable Version)

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

# 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
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 (230°C). Line a baking sheet with rock salt or crumpled foil to stabilize clam shells during roasting.
02 - Rinse and scrub 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 capture juices. Loosen meat from shell and place meat with collected liquid in one half-shell. Arrange prepared clams on baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan cheese, salt, and pepper. Toss until evenly moistened throughout.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam, pressing gently to create an even mound.
06 - Roast for 10 to 12 minutes until panko topping achieves golden-brown color and clams are cooked through.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko turns golden and crisp in the oven, creating a contrast with the tender clam that feels almost indulgent.
  • Lemon zest and parsley brighten every bite without overwhelming the sweet, briny flavor of the shellfish.
  • It looks fancy enough for guests but comes together in less than half an hour.
  • You can prep the topping ahead and just assemble before roasting.
02 -
  • If you've never shucked a clam before, watch a quick video or ask your fishmonger to do it for you, many will for free or a small fee.
  • The oven needs to be hot enough to crisp the panko without overcooking the clams, which become rubbery if roasted too long.
  • Arrange the clams on the baking sheet with a little space between them so the heat circulates evenly.
  • If you're nervous about shucking, you can ask for clams on the half shell at the seafood counter, then just add the topping at home.
03 -
  • Keep a kitchen towel folded under the clam while you shuck it, the extra grip and cushion give you more control and protect your hand.
  • If the panko looks dry after mixing, add another small drizzle of olive oil, it should clump slightly when you pinch it.
  • Use the reserved clam juice to deglaze a pan for a quick pasta sauce later, it's liquid gold.
  • Don't skip the lemon wedges at serving time, that final squeeze of citrus pulls everything together.
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