Roasted Clams with Crispy Potato Wedges and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
There's something magical about roasted clams that makes any dinner feel special, and this recipe proves you don't need hours in the kitchen to create restaurant worthy food. The beauty here is that everything comes together in just over an hour, making it perfect for a weeknight when you want to impress without the stress. I love how the clams release their briny juices while roasting, creating a natural sauce that mingles beautifully with the garlic butter and crispy potato wedges. Fresh herbs and white wine elevate the flavors beautifully, while clams bring impressive amounts of vitamin B12 and iron to your plate. This is one of those dishes that looks fancy but couldn't be simpler to pull together.
Ella x
Ingredients
- 32littleneck clams(cleaned and purged)
- ¾ kgpotatoes(cut into wedges)
- 6 tablespoonsunsalted butter(divided)
- 8garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(minced)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 2lemon(halved)
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the potato wedges with 2 tablespoons of olive oil, half the salt, pepper, and thyme. Spread them on a baking sheet and roast for 20 minutes until golden and crispy.
Tip: Cut potatoes to similar sizes so they roast evenly.
- 2
While potatoes roast, scrub the clams under cold running water to remove sand and debris. Discard any that don't close when tapped.
Tip: Clams should be alive and responsive before cooking.
- 3
Heat 1 tablespoon of butter with the remaining olive oil in a large roasting pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Tip: Burnt garlic becomes bitter, so keep the heat moderate.
- 4
Pour the white wine into the pan with the garlic butter and bring to a simmer. Add the cleaned clams, remaining salt, and pepper. Transfer to the oven.
Tip: The wine steams the clams open while adding flavor.
- 5
Roast the clams for 12-15 minutes until they open. Remove from the oven and discard any clams that haven't opened.
Tip: Don't overcook—clams become rubbery if left too long.
- 6
Stir the remaining 3 tablespoons of butter into the clam pan while it's still hot. Add the fresh parsley and red pepper flakes if desired.
Tip: The residual heat will melt the butter into a silky sauce.
- 7
Arrange the roasted potato wedges on serving plates and top with the roasted clams. Drizzle with the garlic butter sauce from the pan and squeeze fresh lemon over everything.
Tip: Fresh lemon brightens all the flavors beautifully.
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