Roasted Clams with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Roasted clams with edamame brings together two of my favorite proteins in one delicious dish. The edamame adds a wonderful nutty flavor and gives you a serious protein boost, making this a truly satisfying meal. What I love most is how simple the whole thing is to prepare, just some garlic, white wine, and fresh herbs that probably sit in your kitchen already. The clams roast beautifully while the edamame soaks up all those buttery, garlicky juices. It's elegant enough for guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 24littleneck clams(cleaned and purged)
- 355 mlshelled edamame(fresh or thawed)
- 4 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonslemon juice(fresh)
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- ½ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Arrange the cleaned clams in a large roasting pan, hinged-side down, spacing them evenly.
Tip: To purge clams, soak them in salted water for 20 minutes before cooking to remove any sand.
- 2
Heat olive oil and butter together in a small skillet over medium heat until the butter is melted and foaming.
- 3
Add the minced garlic to the butter mixture and sauté for 1 minute until fragrant, being careful not to brown the garlic.
Tip: Watch carefully as garlic can burn quickly and become bitter.
- 4
Pour the white wine and lemon juice into the skillet with the garlic butter, then add the thyme, red pepper flakes, salt, and black pepper. Stir to combine.
- 5
Pour the garlic-wine mixture over the clams in the roasting pan, distributing it evenly around them.
- 6
Scatter the edamame throughout the pan among the clams, ensuring they are distributed for even cooking.
Tip: Edamame add a nutty flavor and textural contrast to the briny clams.
- 7
Place the roasting pan in the preheated oven and roast for 12-15 minutes, until the clam shells have opened and the edamame are heated through. Discard any clams that did not open.
Tip: Check the clams at the 12-minute mark to avoid overcooking them, which can make them tough.
- 8
Remove from the oven and stir in the fresh chopped parsley. Taste and adjust seasoning as needed.
- 9
Divide the clams and edamame among serving bowls and pour the pan juices over the top.
Tip: Serve immediately with crusty bread to soak up the delicious cooking liquid.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.