Roasted Clams With Lemony Panko (Print Version)

Baked clams with golden lemon-parsley panko topping. A bright, savory appetizer ready in under 30 minutes.

# 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 fresh parsley, chopped, optional

# How-To Steps:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to steady the clams.
02 - Rinse and scrub clams thoroughly under cold running water. Discard any 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, then place the meat and juice in one half-shell. Arrange on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, 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 mounded topping.
06 - Roast for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Remove from oven and serve immediately, garnished with additional fresh parsley and lemon wedges.

# Expert Hints:

01 -
  • The clams stay tender and briny while the topping turns golden and fragrant, giving you two textures in every bite.
  • It looks like you spent an hour in the kitchen but the whole thing comes together in under half an hour.
  • The lemon zest and parsley cut through the richness in a way that makes you reach for another before youve finished chewing.
02 -
  • A sharp clam knife makes shucking ten times easier and keeps you from stabbing yourself, a butter knife is a one way ticket to frustration and bandages.
  • Dont skip the rock salt or foil bed, wobbly clams spill their liquor and you lose all that briny sweetness that makes this dish sing.
  • Watch the oven closely in the last two minutes because panko can go from golden to burnt in a blink, especially under a hot broiler.
03 -
  • Reserve a few tablespoons of clam liquor and drizzle it over the finished clams just before serving for an extra hit of briny intensity.
  • If you dont have a clam knife, a short, sturdy paring knife works in a pinch, just wrap your holding hand in a towel to protect it.
  • Add a pinch of red pepper flakes to the panko mixture if you like a subtle kick that plays against the lemon.
Go Back