Roasted Clams With Lemony Panko (Print)

Elegant baked littleneck clams with crispy lemon-parsley breadcrumb topping, 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
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Serving

11 - Lemon wedges
12 - Additional fresh parsley, chopped

# Directions:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to stabilize the clams during roasting.
02 - Rinse and thoroughly scrub the clams 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 preserve the natural juices. Loosen the meat from the shell and place both meat and liquid in one half-shell. Arrange 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, salt, and black pepper. Toss until evenly moistened and incorporated.
05 - Distribute approximately 1 tablespoon of the panko mixture over each clam, pressing gently to create a slight mound.
06 - Place in preheated oven and roast for 10 to 12 minutes until the topping achieves golden-brown color and the clams are fully cooked through.
07 - Transfer to serving platter immediately. Garnish with additional fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The panko stays crisp and golden while the clams stay juicy, giving you two textures in one bite.
  • Shucking them yourself makes you feel like you actually earned the meal, and the garlic-lemon topping is bright enough to wake up any table.
02 -
  • Do not skip the rock salt or foil crumples, the first time I tried this on a flat tray, half the clams tipped over and lost their topping mid-roast.
  • If your panko looks dry after mixing, add another small drizzle of olive oil, it needs to be moist enough to brown but not so wet that it steams instead of crisps.
03 -
  • Freeze your clams for 10 minutes before shucking, it relaxes the muscle slightly and makes the knife work easier without harming the meat.
  • Reserve a spoonful of the clam liquor you catch while shucking and drizzle it back over the shells before topping, it adds an extra layer of briny sweetness that makes each bite taste more like the ocean.
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