Roasted Clams with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent littleneck clams and tender asparagus spears roasted together with garlic, white wine, and fresh herbs, finished with a drizzle of vibrant herb butter and crispy breadcrumbs.
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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