Roasted Clams With Lemony Panko (Printable)

Elegant baked clams crowned with crispy, zesty lemon-parsley breadcrumbs for a bright, savory seafood dish.

# 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 parsley, optional

# 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 capture the juices. Loosen the meat from the shell and place the meat with its juice back into one half-shell. Arrange prepared clams on the prepared baking sheet.
04 - In a medium mixing bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, chopped parsley, Parmesan cheese if using, salt, and black pepper. Mix until the breadcrumb mixture is evenly moistened throughout.
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 just cooked through.
07 - Remove from oven and serve immediately while hot, garnished with additional fresh parsley and lemon wedges on the side.

# Expert Tips:

01 -
  • The panko gets crisp and buttery in the oven, adding texture that makes each bite feel special without any frying.
  • Shucking the clams yourself means you control exactly how much garlic, lemon, and parsley goes on top.
  • It looks impressive on a plate but comes together in under half an hour, perfect for last minute guests.
  • The briny clam juice soaks into the breadcrumbs as they bake, creating pockets of savory richness.
02 -
  • If you skip the rock salt or foil and the clams wobble on the pan, all the precious juice will spill out and the topping will slide off.
  • Toasting the panko in a dry skillet for a few minutes before mixing it with the butter gives you an extra layer of nutty flavor and helps it brown faster in the oven.
  • Do not leave the clams in the oven too long or they will turn chewy, pull them out as soon as the breadcrumbs are golden and the clam meat looks opaque.
03 -
  • Freeze the clams for 15 minutes before shucking to relax the muscle, making them easier to open without a fight.
  • If you want extra lemon flavor, drizzle a tiny bit of fresh lemon juice over the clams just before serving, but go light so it does not make the topping soggy.
  • Use a small spoon to nestle the clam meat snugly into the shell before adding the panko, it keeps everything tidy and makes each portion look polished.
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