Roasted Clams with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent littleneck clams roasted until tender and briny, served alongside buttery edamame and finished with garlic, white wine, and fresh herbs for a delightful seafood appetizer.
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.
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