Roasted Clams with Bean Sprout
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent clams roasted until tender and briny, nestled on a bed of crispy bean sprouts with garlic, white wine, and a touch of chili heat. A light yet satisfying seafood dish that's elegant enough for entertaining.
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.
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