Roasted Clams With Lemony Panko (Printable)

Elegant baked clams with golden lemon-parsley breadcrumbs, ready in under 30 minutes for any occasion.

# 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 chopped fresh parsley, optional

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • The panko stays impossibly crunchy even after soaking up all the briny clam juice.
  • It looks fancy enough for guests but comes together in under half an hour.
  • Every bite tastes like the ocean with a hit of lemon and garlic.
02 -
  • Too much butter will make the panko soggy instead of crisp, so measure carefully and mix until just moistened.
  • Shucking clams takes practice, but using a towel to hold the shell steady and working over a bowl to catch the juice makes it much safer and less messy.
03 -
  • Toast the panko in a dry skillet for two minutes before mixing it with the butter for an even deeper, nuttier flavor.
  • Use a clam knife with a rounded tip instead of a paring knife, it's safer and gives you better leverage when twisting the shells open.
  • If you can't find rock salt, crumpled aluminum foil works perfectly to stabilize the clam shells and keeps them from spilling their juice.
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