Roasted Clams with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Fresh clams get roasted until they pop open, then served over a silky parsnip puree that's both elegant and surprisingly simple to prepare. Parsnips are packed with fiber and vitamin C, making them as nutritious as they are delicious. What I love most about this recipe is that the whole meal comes together in just under an hour, and the ingredients won't break the bank. The crispy sage leaves add a wonderful earthy crunch, while a splash of white wine brings everything together with bright, coastal flavors. It's the kind of dish that feels special enough for guests but easy enough for a weeknight dinner.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1½ poundsparsnips(peeled and cut into 2-inch chunks)
- 4garlic cloves(minced)
- 12fresh sage leaves
- 5 tablespoonsunsalted butter(divided)
- 237 mldry white wine
- 118 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 4fresh thyme sprigs
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss parsnip chunks with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.
Tip: Cut parsnips evenly so they cook at the same rate.
- 2
While parsnips roast, melt 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
Tip: Don't let the garlic brown as it will become bitter.
- 3
Pour white wine and vegetable broth into the skillet and bring to a gentle simmer. Nestle the cleaned clams into the liquid, arranging them in a single layer.
Tip: Discard any clams with broken shells before cooking.
- 4
Transfer the skillet to the preheated oven and roast for 10-12 minutes until clam shells open. Remove from oven and discard any clams that didn't open.
Tip: Don't overcook or the clams will become tough and rubbery.
- 5
Transfer roasted parsnips to a food processor along with 1 tablespoon of the cooking liquid from the clams. Puree until smooth and creamy, adjusting consistency with more liquid if needed.
Tip: For extra richness, add a splash of cream or reserved butter to the puree.
- 6
In a small skillet, melt the remaining 3 tablespoons butter over medium heat. Add sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter is golden brown and fragrant.
Tip: Watch carefully to prevent the butter from burning.
- 7
To serve, spoon parsnip puree into shallow bowls, arrange roasted clams around it, and drizzle with the sage brown butter and cooking liquid. Garnish with fresh thyme and a squeeze of lemon juice.
Tip: Serve immediately while everything is still warm and aromatic.
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