Roasted Clams with Garlic
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
There's something magical about roasted clams that makes any weeknight feel special. This simple dish comes together in under thirty minutes, making it perfect for busy evenings when you want something elegant without the fuss. Fresh garlic is the star here, and it's packed with immune boosting compounds that make this dish as good for you as it is delicious. The beauty of this recipe lies in its simplicity: just tender littleneck clams, aromatic garlic, and butter that creates the most wonderful sauce for soaking up with crusty bread. Best of all, it won't break the bank while still impressing whoever you're cooking for.
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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