Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with zesty lemon-parsley breadcrumbs, golden and savory in every bite.

# 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, chopped, optional

# How To Make It:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to provide stability for the clams during roasting.
02 - Rinse and thoroughly scrub the clams 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 the natural juices. Loosen the meat from the shell and place the meat with its juice in one half-shell. Arrange the prepared clams on the baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan cheese if using, kosher salt, and black pepper. Stir until the mixture is evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing gently to create a slight mound on the surface.
06 - Roast in the preheated 450°F oven for 10 to 12 minutes, or until the topping is golden brown and the clams are cooked through.
07 - Remove from oven and transfer to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The buttery panko crust gets impossibly crisp in the oven, adding texture that makes every bite feel complete.
  • Lemon zest and parsley cut through the richness, keeping the dish bright and clean instead of heavy.
  • Shucking the clams yourself feels like a small kitchen victory, and the result tastes miles better than anything pre-opened.
  • It looks elegant enough for guests but comes together in under half an hour, leaving you time to actually enjoy your company.
02 -
  • Do not overcook the clams or they will turn rubbery, pull them from the oven the moment the breadcrumbs are golden and the edges of the clams just start to curl.
  • If you do not have rock salt, crumpled foil works just as well to cradle the shells and keeps them from rolling around on the pan.
  • Save any clam juice you catch while shucking and drizzle a little over the finished clams for an extra hit of briny sweetness.
03 -
  • Use a clam knife with a rounded tip and a sturdy handle, regular paring knives are too thin and can slip or break.
  • If shucking feels scary, ask your fishmonger to do it for you and cook the clams within an hour or two of getting them home.
  • For extra insurance, freeze the clams for 15 minutes before shucking, the cold relaxes the muscle and makes them easier to pry open.
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