Roasted Clams with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent littleneck clams roasted until they open, topped with a refreshing cucumber relish and finished with garlic-infused butter. A light yet elegant seafood appetizer.
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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