Roasted Clams with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't have much time. Roasted clams with lotus root comes together in under an hour and delivers restaurant quality results without breaking the bank. The clams are naturally rich in iron and selenium, supporting your immune system, while the lotus root adds a delicate sweetness and wonderful texture that complements the briny clams perfectly. Garlic, ginger, and white wine create an aromatic base that makes your kitchen smell absolutely incredible. It's elegant enough for guests but simple enough for a weeknight dinner, and everything roasts together beautifully in one pan.
Ella x
Ingredients
- 24littleneck clams(cleaned and purged)
- 1 poundlotus root(peeled and sliced into thin 1/8-inch rounds)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonsunsalted butter
- 237 mldry white wine
- 3 tablespoonsfresh cilantro(chopped)
- 2scallions(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss lotus root slices with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 15-18 minutes, stirring halfway through, until edges are golden and crispy.
Tip: Don't overcrowd the pan; spread slices in a single layer for even browning.
- 2
While lotus root roasts, heat remaining 3 tablespoons olive oil in a large ovenproof skillet over medium heat. Add minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant.
Tip: Watch carefully to prevent burning, which can make the dish bitter.
- 3
Add the cleaned clams to the skillet, pour in white wine, and sprinkle with red pepper flakes. Cover and cook over medium-high heat for 3-4 minutes, shaking the pan occasionally.
Tip: Discard any clams that don't open after cooking.
- 4
Once clams begin opening, stir in the butter, lemon zest, and half the fresh cilantro. Check that clams are fully opened and cooked through.
Tip: Open clams indicate they're ready; unopened ones should be discarded.
- 5
Carefully fold the roasted lotus root into the clam mixture, or arrange it around the clams in the skillet for visual appeal.
Tip: Be gentle when combining to avoid breaking the delicate lotus root slices.
- 6
Finish with fresh lemon juice, remaining cilantro, sliced scallions, and a final sprinkle of black pepper. Serve immediately from the skillet or in shallow bowls with the cooking broth spooned over top.
Tip: The broth is delicious—don't waste it; serve crusty bread alongside for soaking.
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