Roasted Clams with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted clams with bell pepper recipe is one of my favorite weeknight dinners because it comes together in just 40 minutes start to finish. The sweet, charred bell peppers pair beautifully with briny clams, and the white wine sauce ties everything together perfectly. What I love most is that clams are packed with iron and vitamin B12, making this dish as nutritious as it is delicious. Best of all, it uses simple ingredients you probably have on hand, and the whole process is straightforward enough that even beginners feel like they're cooking something fancy.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and rinsed)
- 1red bell pepper(diced into 1/2-inch pieces)
- 1yellow bell pepper(diced into 1/2-inch pieces)
- 4 clovesgarlic(minced)
- 237 mldry white wine
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried or 1 tablespoon fresh)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Arrange the cleaned clams on a large roasting pan, spreading them out in a single layer.
Tip: Soak clams in cold salted water for 20 minutes before cooking to help them expel any sand.
- 2
In a small bowl, combine the minced garlic, diced red and yellow bell peppers, and fresh thyme. Drizzle with olive oil and season with salt and pepper.
Tip: Dicing the peppers uniformly ensures they cook evenly with the clams.
- 3
Distribute the bell pepper and garlic mixture evenly over and around the clams on the roasting pan.
Tip: Don't worry about covering each clam completely; the vegetables will roast around them.
- 4
Pour the white wine into the bottom of the pan, being careful not to pour directly over the clams. Dot the top of the bell pepper mixture with small pieces of butter.
Tip: The wine will steam the clams while they roast, keeping them moist and tender.
- 5
Place the roasting pan in the preheated oven and roast for 20-25 minutes, until the clams have opened. Discard any clams that do not open.
Tip: Check the clams after 18 minutes; they cook quickly once they start opening.
- 6
Remove the pan from the oven and sprinkle the fresh parsley over the clams and vegetables while still warm.
Tip: The residual heat will gently wilt the herbs, releasing their fresh aroma.
- 7
Transfer the roasted clams and bell peppers to serving bowls, dividing evenly among four plates. Pour the pan juices over each serving and serve immediately with lemon wedges on the side.
Tip: Serve with crusty bread to soak up the delicious pan sauce.
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