Roasted Clams With Lemony Panko (Printable Version)

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

# 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 chopped parsley

# Directions:

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 in one half-shell. Arrange all clams 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. Stir until the mixture is evenly moistened.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a mounded topping.
06 - Roast in the preheated oven for 10 to 12 minutes, or until the topping is golden brown and the clams are cooked through.
07 - Transfer roasted clams to serving plates immediately. Garnish with additional chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The panko gets shatteringly crisp while the clams stay tender and sweet underneath.
  • Lemon zest and parsley cut through the richness in a way that feels clean, not heavy.
  • It looks fancy enough for guests but comes together faster than most side dishes.
  • You can prep the topping hours ahead and just spoon it on before roasting.
02 -
  • If you shuck the clams too early, they can dry out, so do it just before topping and roasting.
  • Pressing the panko too firmly onto the clams creates a dense cap instead of a light, crispy crust.
  • Rock salt is worth hunting down because it holds the shells steady and looks dramatic on the table.
  • Any clam that smells off or feels unusually light should be discarded without hesitation.
03 -
  • Toast the panko in a dry skillet for two minutes before mixing if you want an even deeper, nuttier crunch.
  • A splash of the reserved clam juice mixed into the topping adds a subtle brininess that ties everything together.
  • Watch the oven closely in the last two minutes, breadcrumbs can go from golden to burnt faster than you expect at high heat.
  • Use a thin metal spatula to lift the clams off the rock salt or foil so the shells do not stick or crack.
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