Simple yet elegant, these Roasted Clams with Lemony Panko Crust are the perfect balance of briny, buttery, and bright. Littleneck clams are oven-roasted in a white wine and garlic broth, then topped with golden panko breadcrumbs mixed with lemon zest and parsley. Serve them with grilled bread or a crisp white wine for a crowd-pleasing appetizer or a light, coastal-inspired dinner.
Roasted Clams with Lemony Panko
Roasted Clams with Lemony Panko is a flavorful seafood dish featuring tender, oven-roasted littleneck clams topped with a golden, garlicky panko crust infused with lemon zest and fresh parsley. Finished with a splash of white wine and lemon juice, this light and elegant appetizer or dinner option is ready in under 30 minutes and perfect for entertaining.
Equipment
- Small rimmed baking sheet
- 9×13-inch baking dish
- Oven
- Tongs
- Mixing bowls
- Grater or zester
- Spoon
Ingredients
- 3/4 cup panko
- 4 Tbsp olive oil divided
- 4 cloves garlic finely grated and divided
- Kosher salt
- 1/2 cup dry white wine
- 1/2 tsp red pepper flakes
- 3 dozen littleneck clams scrubbed
- 1/3 cup flat-leaf parsley chopped
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. On a small rimmed baking sheet, combine panko, 2 tablespoons olive oil, 1/4 of the grated garlic, and a pinch of salt. Massage mixture together.
- In a 9×13-inch baking dish, combine white wine, red pepper flakes, the remaining garlic, and 1 tablespoon olive oil. Add cleaned clams to the dish and stir gently to coat.
- Transfer both pans to the oven. Bake the panko mixture, tossing once, until golden brown—8 to 10 minutes.
- Remove panko from oven and increase oven temperature to 475°F. Continue roasting clams until they open, 8 to 10 minutes more. Discard any clams that remain closed.
- Toss toasted panko with chopped parsley and lemon zest.
- Drizzle lemon juice and remaining tablespoon of oil over the clams. Top with half the lemony panko and serve the rest on the side for extra crunch.
Notes
- Ensure clams are scrubbed and rinsed thoroughly to remove grit.
- Do not overcook the clams—remove immediately once they open to keep them tender.
- If panko starts to brown too quickly, check and toss early to avoid burning.
- You can substitute white wine with seafood stock for an alcohol-free version.
- This dish pairs beautifully with crusty bread or a light white wine like Sauvignon Blanc.