Roasted Clams With Lemony Panko (Print)

Elegant baked clams with crispy lemon-parsley breadcrumbs, ready in just 27 minutes for a bright, savory dish.

# 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 fresh parsley, finely chopped (optional)

# Method:

01 - Preheat oven to 450°F. Line a baking sheet with rock salt or crumpled foil to steady and support 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 indicate dead shellfish.
03 - Using a clam knife, carefully open each clam over a bowl to capture the natural juices. Loosen the meat from the shell and place the meat and juice back into one half-shell. Arrange the prepared 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 if using, kosher salt, and freshly ground black pepper. Stir until the mixture is evenly moistened and well combined.
05 - Spoon approximately 1 tablespoon of the panko mixture over each clam, pressing lightly to create a slight mound on top of the meat.
06 - Roast in the preheated oven for 10 to 12 minutes, or until the breadcrumb topping is golden brown and the clams are just cooked through.
07 - Transfer roasted clams to serving plates immediately while hot. Garnish with additional fresh parsley and serve with fresh lemon wedges.

# Expert Advice:

01 -
  • They look and taste like restaurant food, but your hands do the work in under 30 minutes.
  • The lemon and garlic balance the ocean flavor so perfectly that even people who think they don't like clams usually ask for seconds.
02 -
  • Never let shucked clams sit for more than a few minutes before roasting, or they'll dry out and lose their tender texture.
  • If your panko topping doesn't brown by the 10-minute mark, bump the oven heat up by 25 degrees next time; every oven runs differently, and you want that golden crust.
03 -
  • Buy your clams the morning of or the afternoon before, keep them in a breathable bag in the coldest part of your fridge, and they'll stay happy.
  • If shucking feels intimidating, ask the fishmonger to shuck them for you while you wait; you'll catch every bit of juice, and your hands stay intact.
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