Roasted Clams with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Clams with Bamboo Shoot is a savoury dish that combines fresh littleneck clams with tender bamboo shoots, garlic, ginger and scallions. The clams and bamboo shoots are roasted together with sesame oil, soy sauce and a hint of chilli heat, creating a fragrant, umami rich meal. Ready in under an hour with just 20 minutes of preparation and 25 minutes of cooking, this dish suits anyone looking for a straightforward, flavourful seafood dinner.
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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