Roasted Clams With Lemony Panko

The smell of buttery breadcrumbs hitting hot shells still takes me back to a tiny apartment kitchen where I first attempted these clams during a dinner party. I had no idea if clams would even open in the oven, but the sound of sizzling fat and the bright citrus filling the room made everyone lean in closer. That night taught me that sometimes the simplest seafood dishes create the biggest reactions at the table.

My friend Sarah actually texted me the next morning asking for the recipe, which never happens. She served them at her own dinner party the following weekend and sent me a photo of empty shells arranged like a trophy. Something about briny seafood and bright, herby breadcrumbs just makes people gather around the platter.

Ingredients

• 16 large littleneck clams, scrubbed: Fresh clams should smell like the ocean, not fishy, and any shells that stay open when tapped need to go straight in the trash
• 1 cup panko breadcrumbs: These Japanese breadcrumbs create the most incredible airy crunch compared to regular crumbs
• 2 tablespoons unsalted butter, melted: I learned the hard way that salted butter makes the topping too salty before you even season
• 1 tablespoon extra-virgin olive oil: The oil keeps the butter from burning in the high heat
• 1 clove garlic, finely minced: Fresh garlic matters here since powder gets lost in the strong flavors
• Zest of 1 lemon: Microplane the zest directly into the butter so the oils infuse as it melts
• 2 tablespoons fresh parsley, finely chopped: Flat leaf parsley has more flavor than curly and looks prettier
• 1 tablespoon grated Parmesan cheese: Optional but adds this savory depth that makes people ask what the secret ingredient is
• 1/4 teaspoon kosher salt: Even with the salty clams, the crumbs need their own seasoning
• 1/4 teaspoon freshly ground black pepper: Freshly ground pepper has way more kick than pre-ground

Instructions

Get your oven ready:

Preheat to 450°F and line a baking sheet with either rock salt or crumpled foil to keep the clams from tipping over

Clean the clams:

Scub them under cold running water and tap any open ones on the counter, tossing any that do not close up

Open the clams:

Work over a bowl with a clam knife, catching all the precious juices as you loosen the meat and set each clam in its deeper half-shell

Make the topping:

Mix the panko, melted butter, olive oil, garlic, lemon zest, parsley, Parmesan, salt, and pepper until every crumb looks evenly coated

Top the clams:

Pile about a tablespoon of the mixture onto each clam, pressing gently so it mounds up instead of falling off

Roast until golden:

Bake for 10 to 12 minutes until the breadcrumbs turn deep golden brown and the clam meat looks opaque

Serve them up:

Get these to the table immediately with extra lemon wedges while the crust is still making that incredible crackling sound

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Last summer I made these for my dad, who spent his whole life insisting he hated clams. He ate six in a row without saying a word, then looked up and asked why I had never made them before. Now they are the first thing he requests whenever he visits.

Making Ahead

You can scrub the clams hours ahead and keep them on ice, but the breadcrumb mixture needs to be made right before baking or it gets soggy. I have shucked clams an hour in advance and kept them refrigerated on their salt bed, which works perfectly for dinner parties.

Wine Pairings

A cold Sauvignon Blanc cuts through the richness like magic, but any crisp white with good acidity will work. I have served these with champagne at fancy gatherings and cheap white wine at casual beach nights and somehow they always taste amazing.

Common Questions

Can I use other breadcrumbs if I cannot find panko at my store? Regular breadcrumbs work but will not give you that same light, airy crunch that makes these special.

• Ask your fish counter about clams harvested that day for the best flavor
• A towel over your shucking hand prevents slips if the knife jumps
• Leftover topping (if you have any) is incredible on roasted fish

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There is something so satisfying about serving food that looks impressive but comes from such humble ingredients. These clams always make me feel like a proper host, even in my messy little kitchen.

Recipe Questions & Answers

→ What kind of clams are best for this dish?

Littleneck clams are ideal due to their tender meat and manageable size, perfect for individual servings. Ensure they are scrubbed clean and discard any that don't close when tapped.

→ Can I prepare the panko topping in advance?

Yes, you can mix the panko topping ingredients a few hours ahead of time and store it in the refrigerator. This allows the flavors to meld, though it's best to add the fresh herbs closer to assembly if possible for maximum vibrancy.

→ What's the trick to shucking clams easily?

Hold the clam firmly with the hinge facing you. Insert a clam knife into the seam, twist to open, and run the blade along the inside of the top shell to detach the muscle. Be sure to catch any juices for flavor.

→ How can I make this dish gluten-free or dairy-free?

To make it gluten-free, simply use gluten-free panko breadcrumbs. For a dairy-free option, omit the Parmesan cheese; the dish will still be delicious and flavorful without it.

→ What are some serving suggestions for these roasted clams?

Serve immediately with fresh lemon wedges, allowing guests to squeeze citrus over their clams for extra brightness. A chilled white wine like Sauvignon Blanc or a dry Riesling complements the flavors beautifully.

→ How do I know when the clams are perfectly cooked?

The clams are done when the panko topping is golden brown and the clam meat inside is opaque and plump. Overcooking can make them tough, so stick to the recommended 10-12 minutes in the hot oven.