Roasted Clams with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Succulent littleneck clams roasted until tender and topped with creamy avocado, crispy garlic breadcrumbs, and a bright citrus drizzle for an elegant yet simple seafood appetizer.
Ella x
Ingredients
- 20littleneck clams(scrubbed clean)
- 2ripe avocados(halved and pitted)
- 4garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 6 tablespoonsextra virgin olive oil
- 2lemon(zested and juiced)
- 3 tablespoonsfresh cilantro(chopped)
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 425°F. Arrange the scrubbed clams on a large baking sheet, hinge-side down.
Tip: Discard any clams with cracked shells or those that don't close when tapped before cooking.
- 2
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, then add panko breadcrumbs and toast for 3-4 minutes, stirring frequently until golden brown.
Tip: Watch the breadcrumbs carefully to prevent burning; they should be light golden, not dark brown.
- 3
Drizzle the clams with white wine and 2 tablespoons of olive oil, then sprinkle with sea salt and black pepper. Roast in the preheated oven for 10-12 minutes until the clam shells open.
Tip: Discard any clams that don't open after roasting.
- 4
While the clams roast, scoop the avocado flesh into a bowl and mash gently with a fork. Mix in lemon juice, lemon zest, 2 tablespoons of olive oil, cilantro, and red chili flakes. Season with salt and pepper to taste.
Tip: For a chunkier texture, don't mash the avocado completely; leave some small pieces intact.
- 5
Remove the clams from the oven and let cool slightly for 1-2 minutes. Top each open clam with approximately 1 teaspoon of the avocado mixture.
Tip: Work quickly but gently so the hot clams don't cook the avocado too much.
- 6
Sprinkle the toasted garlic breadcrumbs generously over each avocado-topped clam, then drizzle with remaining olive oil and a squeeze of fresh lemon juice.
Tip: The breadcrumbs add essential texture contrast to the creamy avocado.
- 7
Garnish with additional fresh cilantro and a pinch of red chili flakes if desired. Serve immediately while the clams are still warm.
Tip: These are best enjoyed fresh from the oven; they don't keep well after cooling.
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