Roasted Clams with Garlic
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent littleneck clams roasted until they pop open, then finished with a fragrant garlic, white wine, and herb butter sauce that's perfect for soaking up with crusty bread.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- 8garlic cloves(minced)
- 6 tablespoonsunsalted butter
- 118 mldry white wine
- 59 mlfresh parsley(chopped)
- 1 tablespoonfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the clams thoroughly under cold water, scrubbing the shells with a brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or those that don't close when tapped, as they may be unsafe to eat.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Tip: Watch the garlic closely to prevent burning, which will make it bitter.
- 3
Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the red pepper flakes, thyme, salt, and black pepper.
Tip: The wine will deglaze the pan and create a flavorful base for the clams.
- 4
Arrange the cleaned clams in the skillet in a single layer, nestling them into the liquid. Cut the butter into small pieces and distribute them evenly over the clams.
Tip: Larger clams may take longer to cook, so try to select clams of similar size for even cooking.
- 5
Transfer the skillet to the preheated oven and roast for 8-12 minutes until the clam shells have opened wide.
Tip: Start checking after 8 minutes; clams are done as soon as they open—overcooking will make them tough.
- 6
Remove from the oven and discard any clams that haven't opened. Stir in the fresh parsley and lemon juice.
Tip: Clams that fail to open during cooking should not be eaten as they may not be fresh.
- 7
Divide the clams and sauce among four bowls, spooning the garlic butter over each portion. Serve immediately with crusty bread for dipping.
Tip: Serve immediately while hot to enjoy the clams at their most tender and flavorful.
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