Roasted Clams With Lemony Panko (Printable)

Baked clams with zesty lemon-parsley breadcrumbs, golden and crispy. An 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 fresh parsley, finely chopped, optional

# Directions:

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 and juice in 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, 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 form a slight mound.
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 Tips:

01 -
  • The panko gets deeply golden and crunchy while the clams stay tender and juicy underneath.
  • Lemon zest and parsley cut through the richness, making every bite feel clean and bright.
  • It looks fancy enough for guests but comes together in under half an hour.
  • You can prep the topping ahead and just assemble and bake when company arrives.
02 -
  • Shucking clams is easier if you chill them for 20 minutes first, which relaxes the muscle.
  • Don't overbake or the clams turn rubbery, pull them as soon as the topping is golden.
  • If a clam won't open during shucking, discard it, it's likely dead and unsafe.
  • Rock salt stabilizes the shells beautifully, but crumpled foil works just as well in a pinch.
03 -
  • Toast the panko in a dry skillet for a few minutes before mixing for even deeper crunch and flavor.
  • Use a rimmed baking sheet to catch any juices that bubble over during roasting.
  • If you can't find littlenecks, cherrystones work too, just add a minute or two to the cook time.
  • Leftover topping can be stored in the fridge and sprinkled over baked fish or roasted vegetables.
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