Roasted Clams with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for company. Roasted clams with avocado comes together in just thirty minutes, making it perfect when you want something impressive without spending all evening in the kitchen. The beauty of this dish is its simplicity: tender littleneck clams get roasted with garlic, panko, and a touch of white wine, then topped with creamy avocado that adds healthy monounsaturated fats to keep you satisfied. The whole meal is budget friendly since clams are affordable and the ingredient list is short. Fresh cilantro and lemon brighten everything up beautifully, creating a coastal flavor that tastes like you've been cooking all day when really you've barely started.
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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