Lemony Panko Roasted Clams: A Coastal Delight
Growing up near the coast, clams were a staple in our family gatherings. I remember my grandmother teaching me how to shuck them, her hands deftly working the shell while sharing stories of her childhood by the sea. This recipe for Lemony Panko Roasted Clams brings back those cherished memories, combining the fresh taste of the ocean with a crispy, zesty topping that’s perfect for any occasion.
What Makes It Special
This recipe stands out for several reasons:
- Freshness: Using fresh clams ensures a briny, ocean-like flavor that frozen alternatives simply can’t match.
- Crispy Texture: The panko breadcrumbs create a delightful crunch that contrasts beautifully with the tender clams.
- Zesty Flavor: The lemon and garlic elevate the dish, making it bright and refreshing.
- Easy to Prepare: This dish comes together quickly, making it perfect for both casual gatherings and elegant dinners.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4
- 24 fresh clams, scrubbed
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Let’s Get Cooking
-
Preheat your oven to 400°F (200°C).
-
In a bowl, combine the panko breadcrumbs, olive oil, minced garlic, lemon zest, and parsley. Mix well until the breadcrumbs are evenly coated.
-
Place the clams on a baking sheet, opening them slightly. Spoon the breadcrumb mixture generously over each clam.
-
Bake in the preheated oven for about 10 minutes, or until the clams are open and the topping is golden brown.
-
Remove from the oven, drizzle with lemon juice, and serve immediately.
My Pro Tips
-
For an extra kick, add a pinch of red pepper flakes to the breadcrumb mixture.
-
If you can’t find fresh clams, you can substitute with mussels or oysters for a similar effect.
What to Serve With It
- A crisp white wine, such as Sauvignon Blanc
- Garlic bread for dipping
- A fresh green salad with a light vinaigrette
FAQs
Q: Can I prepare these clams in advance?
A: While it’s best to bake them fresh, you can prepare the breadcrumb mixture ahead of time and store it in the fridge until you’re ready to use it.
The Heart of the Dish
Every time I make Lemony Panko Roasted Clams, I’m transported back to those sunny days by the shore, surrounded by family and laughter. This dish is not just an appetizer; it’s a celebration of coastal living and the joy of sharing good food with loved ones.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different herbs or spices, and let me know how it turns out. Share your thoughts and any variations you come up with—I can’t wait to hear from you!
Lemony Panko Roasted Clams Are the Perfect Coastal-Inspired Appetizer
Ingredients
- 12 large clams, cleaned
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- A crisp white wine, such as Sauvignon Blanc
- Garlic bread for dipping
- A fresh green salad with a light vinaigrette
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine panko breadcrumbs, olive oil, garlic, lemon zest, and parsley. Mix well until breadcrumbs are evenly coated.
- Place the cleaned clams on a baking sheet, open side up.
- Spoon the breadcrumb mixture generously over each clam.
- Season with salt and pepper to taste.
- Bake in the preheated oven for about 10-12 minutes, or until the topping is golden brown and the clams are cooked through.
- Serve hot with lemon juice squeezed over the top and garlic bread for dipping.
Nutrition Information
