Roasted Clams With Lemony Panko (Print View)

Elegant baked clams topped with zesty lemon-parsley breadcrumbs for a bright, savory appetizer or light main.

# Components:

→ 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 chopped parsley, optional

# Method:

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 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 catch juices. Loosen the meat from the shell and place the meat and juice in one half-shell. Arrange shucked clams on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese if using, salt, and black pepper. Mix until evenly moistened and cohesive.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam, pressing lightly to create an even mound across the surface.
06 - Roast for 10 to 12 minutes until the topping is golden brown and the clams are cooked through.
07 - Transfer roasted clams to serving plates immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The golden, buttery topping stays crispy while the clams stay tender—crispy and juicy in every bite.
  • It looks restaurant-worthy but takes barely half an hour, so you can actually relax before guests arrive.
  • Lemon and garlic do the heavy lifting flavor-wise, so the natural sweetness of the clams shines through without feeling overshadowed.
02 -
  • Overcooking clams by even two minutes makes them tough and rubbery—set a timer and trust it, because ten minutes feels shorter than it actually is when you're hovering over the oven.
  • If your clams won't hold their shells open, rock salt or foil under them makes all the difference; without it they roll around and your topping ends up on the sheet instead of on the clam.
  • Fresh lemon zest is non-negotiable here—bottled or pre-zested loses its brightness, and the zest is doing half the flavor work.
03 -
  • If you're nervous about shucking, ask the fishmonger to do it for you, then roast them at home—no shame in that shortcut.
  • Make the panko topping an hour ahead and keep it at room temperature; this keeps your prep smooth and your stress low when guests arrive.
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