Roasted Clams with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent littleneck clams roasted until they pop open, nestled in a fragrant bed of caramelized celery, garlic, and white wine with a finish of fresh herbs and buttery breadcrumbs.
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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