Roasted Clams with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent clams roasted until tender and briny, nestled on a bed of crispy garlicky kale with a bright lemon and white wine reduction that captures every drop of ocean flavor.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- ½ kgfresh kale(stems removed, roughly chopped)
- 6garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zest and juice)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped)
- 2 tablespoonsunsalted butter
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While it heats, rinse the clams thoroughly under cold running water, discarding any that are open or cracked.
Tip: Tap any open clams on the counter—if they don't close, they're dead and should be discarded.
- 2
Toss the chopped kale with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread in a single layer on a large baking sheet.
Tip: Massage the kale slightly to help it crisp up evenly during roasting.
- 3
Create a well in the center of the kale bed and arrange the cleaned clams around it. Drizzle the clams with the remaining 2 tablespoons of olive oil.
Tip: Place larger clams on the outer edges where they'll have more direct heat exposure.
- 4
In a small bowl, combine the white wine, remaining minced garlic, sliced shallots, lemon zest, and red pepper flakes. Pour this mixture over and around the clams.
Tip: The wine will create steam to help open the clams while infusing them with flavor.
- 5
Roast in the preheated oven for 12-15 minutes, until most clams have opened. Remove from the oven and discard any clams that remain closed.
Tip: Don't overcook—clams become rubbery if roasted too long. Set a timer to check at 12 minutes.
- 6
Transfer the roasted kale to a serving platter. Arrange the opened clams on top and set aside. Pour the pan juices into a small saucepan.
Tip: Keep the clams warm while you finish the sauce.
- 7
Over medium-high heat, reduce the pan juices by half, about 3-4 minutes. Whisk in the butter and fresh lemon juice until emulsified.
Tip: The reduction concentrates the briny, garlicky flavors into a silky sauce.
- 8
Drizzle the warm sauce over the clams and kale. Garnish generously with fresh parsley and additional lemon zest before serving.
Tip: Serve immediately with crusty bread to soak up every bit of the luxurious sauce.
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