Roasted Clams with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Sweet roasted beetroot wedges paired with tender clams in a garlic and white wine broth, finished with fresh herbs and crispy breadcrumbs for a sophisticated coastal dish.
Ella x
Ingredients
- 32littleneck clams(cleaned and rinsed)
- 4fresh beetroots(medium, peeled and cut into wedges)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 118 mlvegetable broth
- 4fresh thyme sprigs
- 177 mlpanko breadcrumbs(toasted)
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until caramelized.
Tip: Choose similarly-sized beetroots to ensure even cooking.
- 2
While beetroots roast, toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden, stirring constantly. Transfer to a bowl and set aside.
Tip: Watch the breadcrumbs closely to prevent burning.
- 3
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
Tip: Don't let the garlic brown; it should be light golden.
- 4
Pour in white wine and vegetable broth, bringing the liquid to a simmer. Add thyme sprigs and lemon zest, then carefully arrange the clams in the pot in a single layer.
Tip: Discard any clams that don't close when tapped before cooking.
- 5
Cover the pot and steam the clams for 6-8 minutes until they open fully. Remove from heat and discard any clams that haven't opened.
Tip: Set aside some clams still in their shells for presentation; remove meat from others if preferred.
- 6
Arrange roasted beetroot wedges around the clams in serving bowls. Ladle the warm broth over the clams and beetroots.
Tip: The earthy beetroot sweetness complements the briny clam broth beautifully.
- 7
Sprinkle each portion generously with toasted panko breadcrumbs, fresh parsley, and a squeeze of fresh lemon juice.
Tip: Add the breadcrumbs just before serving to keep them crispy.
- 8
Season with additional salt and pepper to taste, and serve immediately while the broth is still steaming hot.
Tip: Provide extra bread for soaking up the flavorful broth.
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