Roasted Clams with Kale
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 tastes like you've been cooking all day. Sweet littleneck clams get roasted with garlicky, nutrient packed kale that's absolutely delicious when it gets crispy at the edges. A splash of white wine and fresh lemon brighten everything up, while the butter and shallots create this incredible sauce that's perfect for soaking up with crusty bread. It's simple enough for a quick meal but fancy enough to impress guests, and honestly, it's become my go to when I want something that feels special without the fuss.
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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