Baked clams with zesty lemon-parsley breadcrumbs—bright, savory, and ready in 27 minutes for an elegant appetizer.
# 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 fresh parsley, chopped, optional
# Directions:
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 clams thoroughly under cold water. Discard any that remain open when tapped.
03 - Using a clam knife, carefully open each clam over a bowl to catch juices. Loosen the meat from the shell. Place the meat and juice in one half-shell and arrange on the prepared baking sheet.
04 - In a medium bowl, combine panko breadcrumbs, melted butter, olive oil, minced garlic, lemon zest, fresh parsley, Parmesan cheese if using, kosher salt, and black pepper. Mix until evenly moistened.
05 - Spoon approximately 1 tablespoon of panko mixture over each clam, pressing lightly to create an even mound.
06 - Roast for 10 to 12 minutes until the topping is golden brown and the clams are just cooked through.
07 - Transfer to serving plates immediately. Garnish with fresh parsley and serve with lemon wedges.
