Roasted Clams With Lemony Panko (Print out)

Elegant baked clams with zesty lemon-parsley breadcrumbs for a bright, savory appetizer in just 27 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
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 steady the clams during roasting.
02 - Rinse and scrub the clams thoroughly under cold running water. Discard any clams that remain open when tapped, as they are not safe to consume.
03 - Using a clam knife, carefully open each clam over a bowl to preserve the natural juices. Loosen the meat from the shell and place the meat and juice in one half-shell. Arrange shells on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese, kosher 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 - Place in preheated oven and roast for 10 to 12 minutes, or until the topping is golden brown and the clams are just cooked through.
07 - Transfer roasted clams to serving plates immediately while hot. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko gets shatteringly crisp in the oven, giving every bite texture that balances the tender clam perfectly.
  • Lemon zest and parsley wake up the richness without making anything heavy or muddled.
  • It looks fancy enough for a dinner party but comes together in under half an hour.
  • You can prep the topping ahead and just spoon it on right before roasting.
02 -
  • Shucking clams takes patience the first time, but after three or four you'll find the hinge spot and it becomes almost meditative.
  • Don't skip the rock salt or foil base, without it the clams tip over and lose their juices, leaving you with dry, sad little bites.
  • If the topping isn't browning after 10 minutes, switch the oven to broil for the last minute or two, watching closely so it doesn't burn.
03 -
  • Toast the panko in a dry skillet for two minutes before mixing it with the butter and oil, this extra step makes the topping even crunchier and more golden.
  • If you're nervous about shucking, ask your fishmonger to do it for you and arrange the clams on the half-shell at home, saving yourself time and stress.
  • Leftover roasted clams can be chilled and tossed into pasta the next day, turning into a quick, luxurious lunch with just a little olive oil and garlic.
Go back