Roasted Clams with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Clams with Celery is a straightforward seafood dish combining littleneck clams with fresh celery, garlic, white wine and butter. The clams are topped with a crispy panko breadcrumb mixture infused with parsley and thyme, then roasted until tender. With 20 minutes of preparation and 25 minutes in the oven, this dish suits anyone looking for an elegant yet uncomplicated meal that delivers impressive results without excessive effort.
Ella x
Ingredients
- 32littleneck clams(cleaned and scrubbed)
- 4celery stalks(cut into 2-inch pieces)
- 6garlic cloves(thinly sliced)
- 237 mldry white wine
- 4 tablespoonsunsalted butter(divided)
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- 1lemon(cut into wedges)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 450°F (230°C). Rinse the clams thoroughly under cold running water, scrubbing them gently with a brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or that don't close when tapped.
- 2
Heat 2 tablespoons of butter and the olive oil in a large oven-safe skillet over medium-high heat. Add the sliced celery pieces and cook for 4-5 minutes, stirring occasionally, until the celery begins to soften and develop light golden edges.
Tip: Caramelizing the celery brings out its natural sweetness and adds depth to the dish.
- 3
Add the sliced garlic to the pan and cook for another minute until fragrant, stirring constantly to prevent burning.
- 4
Pour in the white wine and bring to a simmer. Let it reduce for 2-3 minutes to cook off some of the alcohol and concentrate the flavors.
- 5
Arrange the cleaned clams evenly throughout the skillet on top of the celery mixture. Sprinkle with sea salt and black pepper. Transfer the skillet to the preheated oven.
Tip: Using an oven-safe skillet keeps everything in one vessel and makes plating easier.
- 6
Roast for 12-15 minutes until the clam shells begin to open. Remove from the oven and discard any clams that have not opened.
Tip: Avoid overcooking clams as they become tough and rubbery when overdone.
- 7
While the clams roast, melt the remaining 2 tablespoons of butter in a small saucepan. Toss the panko breadcrumbs with the butter until evenly coated and golden, then stir in the fresh parsley and thyme.
- 8
Sprinkle the herb breadcrumb mixture generously over the roasted clams and celery. Return to the oven for 2-3 minutes until the topping is golden and crispy.
- 9
Remove from the oven and serve immediately in bowls with the pan juices spooned over top. Garnish with additional fresh parsley and serve with lemon wedges on the side.
Tip: The pan juices are flavorful and essential to the dish, so don't skip spooning them into serving bowls.
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