Roasted Clams with Carrot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet roasted carrots and tender clams come together in this elegant coastal dish, finished with garlic, white wine, and fresh herbs for a restaurant-quality meal.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- ½ kgcarrots(cut into 2-inch batons)
- 4 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- ½ cupvegetable broth
- 4fresh thyme sprigs
- 1bay leaf
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the clams dry with paper towels and set aside.
Tip: Dry clams help them roast better and release less liquid initially.
- 2
Toss the carrot batons with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread them on a large roasting pan in a single layer.
Tip: Leave space between carrot pieces for even roasting and caramelization.
- 3
Roast the carrots for 12-15 minutes until they begin to soften and develop light golden edges, stirring halfway through.
Tip: Don't worry if they're not fully cooked yet—they'll continue cooking with the clams.
- 4
Remove the pan from the oven and nestle the clams among the carrots. Drizzle with remaining olive oil and scatter the remaining garlic over everything.
Tip: Arrange clams hinge-side down so they open more easily.
- 5
Pour the white wine and vegetable broth around the clams and carrots. Add the thyme sprigs, bay leaf, and red pepper flakes.
Tip: The liquid should partially cover the carrots but not submerge everything.
- 6
Return the pan to the oven and roast for 8-12 minutes until the clams open wide. Discard any clams that don't open.
Tip: Check after 8 minutes—clams cook quickly and become rubbery if overcooked.
- 7
Remove from the oven and taste the broth. Adjust seasoning with additional salt and pepper if needed.
Tip: The clam liquid adds natural salinity, so taste before adding more salt.
- 8
Transfer the clams and carrots to a serving platter, strain the cooking liquid to remove solids, and drizzle the strained broth over the top. Garnish generously with fresh parsley and serve immediately.
Tip: Serve with crusty bread to soak up the delicious wine and clam broth.
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