Roasted Clams with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but genuinely simple. Fresh clams paired with tender asparagus create an elegant meal that comes together in under an hour, making it perfect for weeknight dinners or entertaining. The garlic and white wine create this beautiful briny sauce that's absolutely irresistible, and asparagus is packed with folate and vitamins that make you feel good about what you're eating. What I love most is that quality ingredients do most of the work here, so you don't need fancy cooking skills to pull it off. Just roast everything together and let the oven work its magic.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- ½ kgfresh asparagus(trimmed and halved lengthwise)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 177 mldry white wine
- 59 mlfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 118 mlpanko breadcrumbs
- 1lemon(zest and juice)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F. Arrange clams on a large roasting pan, nestling them between the asparagus spears in a single layer.
Tip: Pat clams dry with paper towels before placing them in the pan for better browning.
- 2
In a small skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then pour in the white wine and let simmer for 2 minutes.
Tip: Don't let the garlic brown; you want it light and golden for the best flavor.
- 3
Pour the garlic-wine mixture evenly over the clams and asparagus. Sprinkle with sea salt, black pepper, and red pepper flakes.
Tip: Distribute the liquid carefully to ensure even cooking of all clams.
- 4
Roast in the preheated oven for 12-15 minutes until all clams have opened. Discard any clams that remain closed after cooking.
Tip: Check clams at the 12-minute mark; they open quickly once they're done.
- 5
While clams roast, heat the remaining 3 tablespoons of butter in a small pan and toast the panko breadcrumbs over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
Tip: Watch the breadcrumbs carefully as they burn quickly; remove from heat once they turn light golden brown.
- 6
In a small bowl, combine the toasted breadcrumbs with fresh parsley, thyme, lemon zest, and a pinch of salt and pepper.
Tip: Mix while the breadcrumbs are still warm so they absorb the herb flavors.
- 7
Remove the roasting pan from the oven and drizzle fresh lemon juice over the clams and asparagus.
Tip: Reserve some herb butter from the pan to spoon over individual servings.
- 8
Transfer clams and asparagus to serving plates, drizzle with the pan juices, and generously sprinkle the herb-breadcrumb mixture over the top. Serve immediately.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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