Roasted Clams with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something elegant but don't have much time. Fresh littleneck clams roasted with cool, crisp cucumber make for a surprisingly light and refreshing meal that comes together in just thirty minutes from start to finish. Clams are packed with iron and vitamin B12, so you're getting real nutrition alongside the pure joy of sweet, tender seafood. The beauty of this recipe is its simplicity: just a handful of quality ingredients like butter, garlic, white wine, and fresh dill create something restaurant worthy without any fussy techniques. Whether you're cooking for yourself on a weeknight or impressing guests, this dish delivers sophisticated flavors without the stress.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 2english cucumber(finely diced)
- 4 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1shallots(minced)
- 237 mlwhite wine(dry)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 1 tablespoonfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 450°F (230°C). Place a large cast-iron skillet or roasting pan in the oven to heat for 5 minutes.
Tip: A pre-heated pan helps clams open more evenly and quickly.
- 2
In a small bowl, combine diced cucumber, minced shallots, fresh dill, 2 tablespoons of lemon juice, and a pinch of sea salt. Set the cucumber relish aside.
Tip: Prepare the relish in advance so flavors can meld while clams roast.
- 3
Heat 2 tablespoons of butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
Tip: Watch the garlic closely to prevent burning, which can turn it bitter.
- 4
Add white wine and the remaining lemon juice to the garlic butter, then season with sea salt, black pepper, and red pepper flakes. Remove from heat and set aside.
Tip: This aromatic liquid will be drizzled over the roasted clams.
- 5
Carefully remove the hot skillet from the oven and spread the cleaned clams evenly across it in a single layer. Pour the garlic-wine mixture over the clams.
Tip: Arrange clams with the hinge side down to catch the flavorful liquid inside.
- 6
Roast the clams in the preheated oven for 8-12 minutes until they begin to open. Discard any clams that don't open after cooking.
Tip: Clams will open at different rates; check after 8 minutes to avoid overcooking.
- 7
Remove the skillet from the oven and dot the open clams with the remaining 2 tablespoons of cold butter. This will melt from the residual heat and create a glossy finish.
Tip: Cold butter melting over hot clams creates a silky sauce.
- 8
Transfer the roasted clams to serving bowls, dividing the cooking liquid among them. Top each clam generously with the cucumber relish and garnish with fresh parsley.
Tip: Serve immediately while the clams are still warm for the best texture and flavor.
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