Roasted Clams with Lemony Panko
Roasted Clams with Lemony Panko features tender littleneck clams baked with a crispy, garlicky panko topping brightened by fresh lemon zest and juice. Enhanced with white wine, red pepper flakes, and parsley, this elegant seafood dish balances savory, spicy, and fresh flavors—perfect as an appetizer or light main course.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves about 6 as an appetizer
- Category: Appetizer, Seafood
- Method: Roasting
- Cuisine: American, Seafood
- Diet: Gluten Free
Ingredients
3/4 cup panko
4 tablespoons olive oil, divided
4 cloves garlic, finely grated and divided
Kosher salt, to taste
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
Instructions
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Preheat oven to 450°F (230°C).
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In a small bowl, mix panko with 2 tablespoons olive oil, 2 cloves grated garlic, lemon zest, and a pinch of kosher salt. Set aside.
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Place scrubbed clams in a large roasting pan. Sprinkle with red pepper flakes and remaining 2 cloves garlic.
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Pour white wine and lemon juice over clams; drizzle with remaining 2 tablespoons olive oil.
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Evenly scatter lemon-panko mixture over clams.
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Roast for 12-15 minutes until clams open and topping is golden and crispy. Discard any unopened clams.
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Remove from oven and sprinkle with chopped parsley. Serve immediately.
Notes
Add finely chopped shallots or green onions to the panko for extra flavor.
Substitute parsley with basil or cilantro for a different herbal note.
Mix panko with grated Parmesan for a richer topping.
Use lemon-infused olive oil for added citrus aroma.
Adjust or omit red pepper flakes for milder heat.
Use gluten-free panko to make this dish gluten-free.
Find it online: https://justsosavory.com/roasted-clams-with-lemony-panko/
