Roasted Clams with Bean Sprout
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like something from a fancy restaurant. Littleneck clams are packed with iron and B vitamins, making them incredibly nourishing despite being so light and delicious. The crispy roasted clams paired with fresh bean sprouts create this wonderful textural contrast, and the garlic, white wine, and butter sauce ties everything together beautifully. What I love most is how simple it really is to prepare, even though it feels impressive. You'll have a restaurant quality meal on your table faster than you'd expect, without breaking the bank.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- 710 mlfresh bean sprouts
- 6garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- ½ teaspoonred chili flakes
- 2 tablespoonsfresh lemon juice
- 59 mlfresh parsley(chopped)
- 2 tablespoonsunsalted butter
- 1 teaspoonsea salt(to taste)
- ½ teaspoonblack pepper(to taste)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned clams dry with paper towels to remove excess moisture.
Tip: Dry clams will roast better and develop a nice texture rather than steaming.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.
Tip: Watch the garlic carefully so it doesn't burn and turn bitter.
- 3
Add the bean sprouts to the skillet and toss to coat with the oil and garlic. Cook for 2-3 minutes, stirring occasionally, until they begin to soften slightly.
Tip: Bean sprouts cook quickly, so don't overdo it or they'll become mushy.
- 4
Push the bean sprouts to the sides of the skillet, creating space in the center. Arrange the clams in a single layer in the middle.
Tip: Arranging clams in the center helps them cook evenly while the sprouts stay on the sides.
- 5
Pour the white wine around the clams (not over them), and drizzle the remaining 2 tablespoons of olive oil over the clams. Sprinkle with sea salt and black pepper.
Tip: The wine will create steam that helps the clams open during roasting.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the clams have opened. Discard any clams that haven't opened after 2 minutes.
Tip: Most clams will open within 10-12 minutes; don't overcook or they'll become tough.
- 7
Remove from the oven and immediately add the butter and fresh lemon juice, stirring gently to combine. Top with fresh chopped parsley.
Tip: The residual heat will melt the butter quickly and create a light, flavorful sauce.
- 8
Divide the clams and bean sprouts among serving bowls, spooning the pan sauce generously over each portion. Serve immediately with crusty bread.
Tip: Serve right away while the clams are still warm and the bean sprouts retain their slight crispness.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.