Roasted Clams with Green Beans in Garlic Butter Sauce
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 feels absolutely restaurant worthy. Littleneck clams are packed with iron and B vitamins, making them as nutritious as they are delicious. The garlic butter sauce is simple but elegant, coating both the tender clams and crisp green beans in pure comfort. What I love most is that everything roasts in one pan, which means minimal cleanup and maximum flavor. Fresh lemon juice and white wine brighten every bite, while a whisper of red pepper flakes adds just the right kick. This is the kind of meal that makes you feel like you've been cooking all day, even though you haven't.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1 poundfresh green beans(trimmed)
- 6 tablespoonsbutter(divided)
- 8garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonslemon juice
- 1 teaspoonred pepper flakes
- 237 mlfresh parsley(chopped)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss green beans with olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
Tip: Pat the green beans dry before tossing to help them roast evenly and develop a light golden color.
- 2
Roast green beans for 12 minutes, then push them to the sides of the baking sheet to make room for the clams.
Tip: Green beans benefit from a head start since they take longer to cook than clams.
- 3
While beans roast, melt 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 2-3 minutes until fragrant but not browned.
Tip: Watch the garlic carefully to avoid burning, which would make it bitter.
- 4
Pour the white wine into the garlic butter mixture and bring to a simmer. Let it reduce for 3 minutes to concentrate the flavors.
Tip: The wine will cook off its alcohol content, leaving a rich, deep flavor.
- 5
Remove garlic butter sauce from heat and whisk in remaining 3 tablespoons of butter and lemon juice until smooth and glossy.
Tip: Whisking off the heat prevents the butter from separating and creates a silky emulsion.
- 6
Arrange clams on the baking sheet around the roasted green beans. Pour the garlic butter sauce evenly over clams and beans, then scatter fresh thyme sprigs throughout.
Tip: Make sure clams are in a single layer so they roast evenly and cook through at the same rate.
- 7
Return baking sheet to the oven and roast for 10-12 minutes until all clam shells have opened. Discard any clams that remain closed.
Tip: Clams cook very quickly once exposed to direct heat, so don't leave them unattended in the oven.
- 8
Transfer clams and green beans to a serving platter, drizzle with the pan juices, and garnish generously with fresh parsley before serving.
Tip: Reserve the flavorful pan juices to drizzle over the dish for maximum taste impact.
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