Roasted Clams with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This recipe came together one evening when I had fresh clams and artichokes from the farmer's market, and honestly, it's become one of my favorite weeknight dinners. The beauty of this dish is how quickly it comes together in just 45 minutes total, yet it tastes like something you'd order at a fancy seafood restaurant. Clams are packed with iron and B vitamins, making them incredibly nourishing, while the garlic and white wine create this wonderful briny sauce that brings everything together. The roasting method keeps things simple and hands off, letting the oven do most of the work while you relax.
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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