Roasted Clams with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender littleneck clams nestled on a bed of roasted daikon radish, finished with garlic butter and fresh herbs for a elegant yet simple seafood dish.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1 largedaikon radish(cut into 2-inch batons)
- 6 tablespoonsbutter(divided)
- 6 clovesgarlic(minced)
- 237 mlwhite wine(dry)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(halved)
- ¼ cupfresh parsley(chopped)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the daikon batons with 2 tablespoons of olive oil, salt, and pepper, then spread on a roasting pan in a single layer.
Tip: Cut daikon batons evenly so they roast at the same rate.
- 2
Roast the daikon for 12 minutes until the edges begin to caramelize and soften.
- 3
While daikon roasts, melt 3 tablespoons of butter in a small saucepan over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Tip: Don't let the garlic brown or it will become bitter.
- 4
Pour the white wine into the garlic butter and add the fresh thyme sprigs, then remove from heat.
- 5
Remove the daikon from the oven and arrange the cleaned clams directly on top of the roasted daikon.
Tip: Discard any clams that are already open and don't close when tapped.
- 6
Pour the garlic-wine butter mixture over and around the clams, then dot with the remaining 3 tablespoons of butter.
- 7
Return the pan to the oven and roast for 10-12 minutes until all clam shells have opened, discarding any that remain closed.
Tip: Watch carefully to avoid overcooking the clams, which makes them tough and chewy.
- 8
Squeeze fresh lemon juice over the entire dish and garnish generously with chopped parsley before serving.
Tip: Serve immediately with crusty bread to soak up the delicious pan juices.
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