Roasted Clams with Bamboo Shoot
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 actually quite simple. Fresh clams paired with tender bamboo shoots create a beautiful balance of flavors, and the whole thing comes together in under an hour. Clams are packed with iron and B12, making them incredibly nourishing, while bamboo shoots add a lovely textural contrast without breaking the bank. The best part? Most of the work is just prep, and once everything hits the pan, dinner is ready in about 25 minutes. It's the kind of weeknight meal that feels restaurant quality but won't stress you out in the kitchen.
Ella x
Ingredients
- 24fresh littleneck clams(cleaned and scrubbed)
- 1½ poundsfresh bamboo shoots(cut into 2-inch batons)
- 6garlic cloves(minced)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 1 tablespoonrice wine vinegar
- 4scallions(sliced, white and green parts separated)
- 2 tablespoonsvegetable oil
- ½ teaspoonred chili flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Rinse clams thoroughly under cold running water, scrubbing shells with a stiff brush to remove any sand or debris.
Tip: Discard any clams that don't close when tapped, as they may not be fresh.
- 2
On a large baking sheet, toss bamboo shoots with 1 tablespoon vegetable oil, salt, and pepper. Spread in a single layer and roast for 8 minutes until lightly caramelized.
Tip: Pre-roasting the bamboo shoots ensures they're tender before the clams are added.
- 3
While bamboo shoots roast, combine garlic, ginger, sesame oil, soy sauce, rice wine vinegar, and chili flakes in a small bowl to create the glaze.
Tip: This sauce infuses the clams with deep umami and aromatic flavors.
- 4
Remove baking sheet from oven and nestle the cleaned clams among the bamboo shoots. Pour the garlic-ginger glaze evenly over everything.
Tip: Arrange clams in a single layer so steam can circulate and open them evenly.
- 5
Return to oven and roast for 12-15 minutes until most clams have opened their shells. Discard any that remain closed.
Tip: Clams cook quickly; check at 12 minutes to prevent overcooking and toughening.
- 6
Remove from oven and drizzle with remaining sesame oil. Scatter white parts of scallions and cilantro over the top.
Tip: Reserve green scallion tops for garnish to add a fresh, bright finish.
- 7
Transfer to a serving platter and garnish with green scallion parts. Serve immediately while hot, providing small forks for easy clam removal.
Tip: Serve with crusty bread to soak up the flavorful pan juices.
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