Roasted Clams with Leek and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted clams with leek and garlic butter is an elegant seafood dish featuring twenty four littleneck clams topped with a rich butter mixture made from leeks, garlic, fresh parsley and panko breadcrumbs, finished with a splash of dry white wine and a squeeze of lemon. The recipe takes forty five minutes in total, with twenty minutes of preparation and twenty five minutes of cooking time. This dish suits anyone looking for a sophisticated shellfish meal that's simple to prepare yet impressive to serve.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 3leeks(white and light green parts only, halved lengthwise)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 118 mldry white wine
- 118 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(finely chopped)
- 1lemon(zested and juiced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned clams dry with paper towels and arrange them on a large baking sheet, discarding any that don't close when tapped.
Tip: Tapping clams helps identify dead ones—they should close immediately when handled.
- 2
Slice the halved leeks into 3-inch pieces and rinse thoroughly between layers to remove any trapped dirt. Arrange the leek pieces around the clams on the baking sheet.
Tip: Leeks can harbor sand between their layers, so take time to rinse them well.
- 3
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Tip: Low heat prevents garlic from turning bitter and overpowering the delicate clam flavor.
- 4
Pour the white wine into the garlic butter, then drizzle this mixture evenly over the clams and leeks. Season with salt, black pepper, and red pepper flakes if desired.
Tip: The wine adds acidity and helps steam the clams, keeping them tender.
- 5
Roast in the preheated oven for 12-15 minutes, until the clam shells begin to open. Discard any clams that don't open.
Tip: Check at 12 minutes to avoid overcooking; clams cook quickly and can become rubbery if overdone.
- 6
While clams roast, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden. Set aside and let cool slightly.
Tip: Toasting the breadcrumbs adds nutty flavor and keeps them crispy when scattered on the hot dish.
- 7
Remove the baking sheet from the oven and scatter the toasted breadcrumbs over the clams and leeks. Dot with the remaining 2 tablespoons of cold butter, then sprinkle with fresh parsley and lemon zest.
Tip: Adding cold butter at the end creates creamy pockets that enhance the overall richness.
- 8
Finish with a squeeze of fresh lemon juice and serve immediately while the clams are still warm and the breadcrumbs are crispy.
Tip: Serve with crusty bread to soak up the flavorful pan juices.
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