Roasted Clams with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender littleneck clams and delicate artichoke hearts roasted together with garlic, white wine, and fresh herbs, creating a briny, aromatic seafood dish that's perfect as an elegant appetizer or light main course.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- ½ kgfresh artichoke hearts(halved lengthwise)
- 6garlic cloves(thinly sliced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(leaves only)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zest and juice)
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the clams dry with paper towels and inspect them, discarding any that won't close when tapped.
Tip: Live clams should close when handled; discard any that remain open as they may be dead.
- 2
Trim the artichoke hearts by removing the tough outer leaves and fuzzy choke centers, then cut each heart in half lengthwise. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper.
Tip: If using frozen artichoke hearts, thaw and pat dry before roasting to prevent excess moisture.
- 3
Spread the artichoke halves cut-side up on a large baking sheet and roast for 10 minutes until they begin to soften and brown lightly.
Tip: Roasting artichokes partially before adding clams prevents them from becoming tough.
- 4
While artichokes roast, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.
Tip: Watch the garlic carefully to prevent burning, which will make the dish bitter.
- 5
Pour in the white wine and bring to a simmer. Add the butter, fresh thyme, lemon zest, and half the parsley. Stir to combine and let simmer for 2 minutes.
Tip: The wine reduces slightly and creates a flavorful base for steaming the clams.
- 6
Remove the baking sheet from the oven and nestle the clams among the artichoke hearts. Pour the warm garlic-wine mixture evenly over everything, including the clams and artichokes.
Tip: Arrange clams with hinged side down so they open properly and capture the cooking liquid.
- 7
Return to the oven and roast for 12-15 minutes until all the clams have opened. Discard any that remain closed.
Tip: Clams open when they're cooked through; don't overcook or they'll become rubbery.
- 8
Transfer to a serving platter and drizzle with the pan juices. Sprinkle with remaining fresh parsley and a squeeze of fresh lemon juice. Season to taste with additional salt and pepper.
Tip: Serve immediately with crusty bread to soak up the delicious briny sauce.
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