Roasted Clams with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet and tender clams nestled alongside wilted pak choi, kissed with garlic, ginger, and a splash of white wine in a fragrant, buttery sauce.
Ella x
Ingredients
- 32littleneck clams(cleaned and scrubbed)
- 6 headspak choi(halved lengthwise)
- 4 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 1 tablespoonfresh ginger(finely grated)
- 237 mldry white wine
- 118 mlchicken or vegetable broth
- 2 tablespoonsfresh lemon juice
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt(to taste)
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a large roasting pan or cast-iron skillet in the oven to heat for 5 minutes.
Tip: A hot pan helps the clams and pak choi develop beautiful color and caramelization.
- 2
While the pan heats, trim the root ends of the pak choi slightly and rinse thoroughly. Pat dry with paper towels and set aside.
Tip: Drying the pak choi prevents excess moisture that could steam rather than roast.
- 3
In a small bowl, combine the minced garlic, grated ginger, red pepper flakes, salt, and black pepper.
Tip: Mixing the aromatics together ensures even distribution throughout the dish.
- 4
Carefully remove the hot pan from the oven and add 2 tablespoons of olive oil and 2 tablespoons of butter, swirling to coat the bottom.
Tip: Work quickly to maintain the pan's heat.
- 5
Arrange the pak choi cut-side down in the hot pan and roast for 8-10 minutes until the cut sides are golden brown and caramelized.
Tip: Don't move the pak choi during this time to allow proper browning.
- 6
Remove the pan from the oven and push the pak choi to the sides. Add the remaining 2 tablespoons of butter to the center and scatter the garlic-ginger mixture over it, stirring briefly.
Tip: This gentle cooking of the aromatics in butter releases their fragrant oils without burning them.
- 7
Arrange the cleaned clams around and between the pak choi. Pour the white wine and broth evenly into the pan, avoiding pouring directly over the clams.
Tip: The liquid should partially surround the clams to steam them while allowing some roasting.
- 8
Return the pan to the oven and roast for 12-15 minutes, until all clams have opened. Discard any that remain closed.
Tip: Clams open quickly once heated through; watch carefully to avoid overcooking them into toughness.
- 9
Remove from the oven and squeeze fresh lemon juice over everything. Taste and adjust seasoning with additional salt and pepper if needed.
Tip: The lemon brightens all the flavors and adds a fresh finishing touch.
- 10
Transfer to serving bowls, distributing clams and pak choi evenly. Pour the pan juices over top and garnish generously with fresh chopped parsley.
Tip: Serve immediately with crusty bread to soak up every drop of the delicious pan sauce.
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