Roasted Clams with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender clams nestled among caramelized courgette rounds, finished with garlic, white wine, and fresh herbs for a light yet satisfying coastal-inspired dish.
Ella x
Ingredients
- 32littleneck clams(cleaned and purged)
- 3courgettes(sliced into 1/4-inch rounds)
- 6garlic cloves(thinly sliced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 237 mlfresh parsley(roughly chopped)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the courgette slices dry with paper towels and arrange them in a single layer on a large roasting pan. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Roast for 12-15 minutes until the edges begin to brown.
Tip: Drying the courgettes prevents excess moisture that would steam rather than roast.
- 2
While the courgettes roast, heat the remaining 2 tablespoons of olive oil in a small saucepan over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
Tip: Low heat prevents the garlic from burning and becoming bitter.
- 3
Pour the white wine into the garlic-infused oil and bring to a gentle simmer. Add the thyme sprigs and let the mixture reduce slightly for about 3 minutes to meld the flavors.
Tip: The wine reduces and concentrates, creating a more flavorful sauce for the clams.
- 4
Remove the roasting pan with the partially cooked courgettes from the oven. Nestlе the cleaned clams among the courgette slices, distributing them evenly across the pan.
Tip: Arranging clams on top of the courgettes prevents them from sticking to the pan bottom.
- 5
Carefully pour the warm garlic-wine mixture over and around the clams and courgettes. Sprinkle with red pepper flakes if desired, and return the pan to the oven for 8-10 minutes until the clam shells open.
Tip: Discard any clams that don't open after cooking, as they may not be safe to eat.
- 6
Remove from the oven and discard the thyme sprigs. Drizzle the entire dish with fresh lemon juice and scatter the chopped fresh parsley over the top. Taste and adjust seasoning as needed with additional salt and pepper.
Tip: The lemon juice brightens the flavors and adds freshness to balance the richness of the olive oil.
- 7
Divide the roasted clams, courgettes, and sauce among four shallow bowls or plates, ensuring each serving gets an equal share of the pan juices. Serve immediately while hot.
Tip: Serving immediately preserves the tenderness of the clams and the warmth of the dish.
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