Roasted Clams with Lemony Panko

Why You’ll Love This Recipe

This recipe highlights the natural sweetness of fresh clams enhanced by a crunchy, lemony topping that adds texture and vibrant flavor. It’s easy to prepare yet impressive enough for special occasions. The use of white wine and red pepper flakes gives the dish depth and a slight kick, while the parsley and lemon provide freshness. Perfect for seafood lovers seeking a simple but delicious dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup panko
• 4 tablespoons olive oil, divided
• 4 cloves garlic, finely grated and divided
• Kosher salt
• 1/2 cup dry white wine
• 1/2 teaspoon red pepper flakes
• 3 dozen littleneck clams, scrubbed
• 1/3 cup flat-leaf parsley, chopped
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice

Directions

1. Preheat your oven to 450°F (230°C).
2. In a small bowl, combine the panko with 2 tablespoons of olive oil, 2 cloves of grated garlic, lemon zest, and a pinch of kosher salt. Mix well to create the lemony panko topping. Set aside.
3. Place the scrubbed clams in a large roasting pan or baking dish. Sprinkle with the red pepper flakes and remaining 2 cloves of grated garlic.
4. Pour the white wine and lemon juice over the clams. Drizzle with the remaining 2 tablespoons of olive oil.
5. Scatter the lemon-panko mixture evenly over the clams.
6. Roast in the preheated oven for 12-15 minutes, or until the clams open and the topping is golden and crispy. Discard any clams that do not open.
7. Remove from the oven and sprinkle with chopped parsley before serving.

Servings and Timing

This recipe serves about 6 people as an appetizer.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Add finely chopped shallots or green onions to the panko mixture for extra flavor.
• Substitute parsley with fresh basil or cilantro for a different herbal note.
• Use a blend of panko and grated Parmesan cheese for a richer topping.
• Add a splash of lemon-infused olive oil for more citrus aroma.
• For a milder dish, reduce or omit red pepper flakes.

Storage/Reheating

Best enjoyed fresh. Leftover clams can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet or oven, but note that reheating may toughen the clams and soften the panko topping.

FAQs

Can I use other types of clams?

Yes, you can use Manila clams or cockles, but cooking times may vary.

How do I clean littleneck clams properly?

Scrub the shells under cold running water and soak in salted water for 20 minutes to purge sand.

What if some clams don’t open after cooking?

Discard any clams that remain closed after cooking as they may not be safe to eat.

Can I prepare the panko topping ahead of time?

Yes, the topping can be made a few hours in advance and stored covered at room temperature.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for brightness, but bottled lemon juice can be used if necessary.

Is white wine necessary?

Wine adds flavor and helps steam the clams, but you can substitute with clam juice or broth if needed.

How spicy is this dish?

The red pepper flakes add mild heat that can be adjusted to your preference.

Can I make this gluten-free?

Use gluten-free panko or crushed gluten-free crackers as a substitute.

What wine pairs best with this dish?

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors well.

How do I serve roasted clams?

Serve them hot with crusty bread to soak up the flavorful juices.

Conclusion

Roasted Clams with Lemony Panko is a delicious, elegant seafood dish that combines tender clams with a bright, crispy topping full of garlic, lemon, and herbs. Quick to prepare yet impressive, it’s perfect for entertaining or a special weeknight treat. The fresh flavors and crunchy texture make this dish a memorable crowd-pleaser.

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