Roasted Clams with Pak Choi
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 impresses everyone at the table. Sweet littleneck clams get roasted until they pop open, then tossed with tender pak choi in a fragrant garlic and ginger broth. The clams are packed with iron and B vitamins, making this dish as nourishing as it is delicious. What I love most is the simplicity of it all, just a few quality ingredients and a hot pan, and you've got restaurant worthy seafood at home. The whole meal is ready in about 45 minutes from start to finish.
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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