Save Elegant and bright, these Roasted Clams With Lemony Panko feature a zesty lemon-parsley breadcrumb topping that perfectly complements the briny sweetness of fresh littleneck clams. Whether served as a sophisticated appetizer or a light main course, this dish brings a vibrant, savory crunch to the table in less than 30 minutes.
Save The key to this recipe is the balance between the buttery, garlicky topping and the natural juices of the clams. By roasting them at a high temperature, the clams stay tender while the panko transforms into a beautiful golden crust.
Ingredients
- 16 large littleneck clams, scrubbed
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely minced
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon grated Parmesan cheese (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges
- Additional chopped parsley (optional)
Instructions
- Step 1
- Preheat oven to 450°F (230°C). Line a baking sheet with rock salt or crumpled foil to steady the clams.
- Step 2
- Rinse and scrub the clams well under cold water. Discard any that remain open when tapped.
- Step 3
- Carefully shuck the clams: Using a clam knife, open each clam over a bowl to catch juices, loosening the meat from the shell. Place the meat and juice in one half-shell and arrange on the prepared baking sheet.
- Step 4
- In a medium bowl, combine panko, melted butter, olive oil, garlic, lemon zest, parsley, Parmesan (if using), salt, and pepper. Mix until evenly moistened.
- Step 5
- Spoon about 1 tablespoon of the panko mixture over each clam, pressing lightly to mound.
- Step 6
- Roast for 10–12 minutes, or until the topping is golden and the clams are just cooked through.
- Step 7
- Serve immediately, garnished with extra parsley and lemon wedges.
Zusatztipps für die Zubereitung
Using rock salt or crumpled foil on your baking sheet is essential to keep the clams upright, ensuring that the flavorful juices remain inside the shell during the roasting process.
Varianten und Anpassungen
For a dairy-free version, simply omit the Parmesan cheese. If you prefer even more texture, try toasting the panko breadcrumbs in a dry skillet for a minute before mixing with the other topping ingredients.
Serviervorschläge
Serve these clams hot with fresh lemon wedges for squeezing. They make a perfect pair with a chilled glass of Sauvignon Blanc or a dry Riesling to complement the seafood's natural salinity.
Save These roasted clams are a testament to how simple, high-quality ingredients can create a restaurant-quality experience at home. Enjoy the crisp, buttery finish and the bright pop of lemon in every bite.
Recipe FAQ
- → Can I use a different type of clam?
Yes, you can substitute cherrystone or Manila clams, though cooking time may vary slightly depending on size. Littlenecks are ideal for their tender texture and perfect single-serving size.
- → How do I know if clams are fresh?
Fresh clams should be tightly closed or close when tapped. Discard any with broken shells or that remain open after tapping. They should smell like clean ocean water, not fishy or sour.
- → Can I make the panko topping ahead of time?
Absolutely. Prepare the panko mixture up to 24 hours in advance and store in an airtight container in the refrigerator. This makes assembly quick when you're ready to roast.
- → What if I don't have a clam knife?
A sturdy butter knife or oyster knife can work in a pinch. Alternatively, steam the clams briefly until they just open, then remove the top shell and proceed with topping and roasting.
- → How do I prevent the clams from tipping over?
Line your baking sheet with rock salt or crumpled aluminum foil to create stable nests for each clam half-shell. This keeps them level and prevents juices from spilling.
- → Can this be made gluten-free?
Yes, simply substitute gluten-free panko breadcrumbs. The texture and flavor will remain excellent, making this dish suitable for those with gluten sensitivities.