Roasted Clams with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
When I discovered this recipe, I fell in love with how quickly elegant seafood dinner could come together. Fresh littleneck clams roasted with warming ginger and aromatic garlic make an impressive dish that's ready in just thirty minutes total. Ginger is fantastic for digestion and adds such vibrant flavor without any heavy cream or complicated techniques. The beauty of this dish is its simplicity and affordability, plus those sweet and savory Asian inspired flavors with soy, sesame oil, and bright lime really let the natural sweetness of the clams shine through. This has become one of my go to meals when I want something special but don't want to spend hours in the kitchen.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 3 tablespoonsfresh ginger(minced)
- 6garlic cloves(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil(for roasting)
- 3green onions(chopped)
- 237 mlfresh cilantro(chopped)
- 1 teaspoonred chili flakes
- 1lime(cut into wedges)
- 1 teaspoonsea salt
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While it heats, rinse the clams under cold running water and scrub their shells thoroughly with a brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or those that don't close when tapped.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined. Set the ginger-soy glaze aside.
Tip: The honey adds a subtle sweetness that balances the saltiness of the soy sauce.
- 3
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until golden and fragrant. Remove the garlic chips with a slotted spoon and set aside on a paper towel.
Tip: Watch the garlic carefully to prevent burning, as it can turn bitter quickly.
- 4
Add the minced ginger to the same skillet and stir for 30 seconds until aromatic. Return the garlic to the pan and quickly add all the clams, stirring gently to coat them with the oil and ginger.
Tip: Working quickly prevents the ginger from burning and keeps it fresh-tasting.
- 5
Pour the ginger-soy glaze over the clams and toss gently to coat everything evenly. Sprinkle with red chili flakes and sea salt.
Tip: Don't overmix as this can damage the delicate clam meat.
- 6
Transfer the skillet to the preheated oven and roast for 8-10 minutes, until the clam shells begin to open. Remove from the oven and discard any clams that haven't opened.
Tip: Clams cook quickly at high heat; check them at 8 minutes to avoid overcooking.
- 7
Scatter the reserved garlic chips, chopped green onions, and fresh cilantro over the hot clams. Serve immediately in shallow bowls with lime wedges on the side.
Tip: The cilantro and green onions add brightness and a fresh contrast to the rich, savory flavors.
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