Roasted Clams with Pea
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent clams roasted until tender and topped with a vibrant fresh pea sauce, finished with garlic, white wine, and a drizzle of olive oil for an elegant yet simple seafood appetizer.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 473 mlfresh english peas(shelled or frozen)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 237 mldry white wine
- 237 mlvegetable broth
- 2shallots(finely diced)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsbutter
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F. Arrange the cleaned clams in a large roasting pan, placing them cup-side up for even roasting.
Tip: Discard any clams that don't close when tapped before cooking.
- 2
Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the diced shallots and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Pour in the white wine and vegetable broth, bringing the mixture to a simmer. Cook for 3 minutes to reduce slightly and allow flavors to meld.
Tip: The wine will help steam the clams and add depth to the sauce.
- 4
Add the fresh peas to the wine mixture and cook for 4-5 minutes until the peas are tender. Season with salt, black pepper, and red pepper flakes. Stir in the lemon juice and remove from heat.
Tip: If using frozen peas, reduce cooking time to 2-3 minutes.
- 5
Drizzle the remaining 2 tablespoons of olive oil over the clams in the roasting pan, then pour the pea and wine mixture over and around them.
Tip: Ensure some of the liquid gets into each clam's opening.
- 6
Roast in the preheated oven for 12-15 minutes until the clams have opened. Discard any that remain closed.
Tip: Clams cook quickly once the oven temperature is reached, so watch carefully to avoid overcooking.
- 7
Remove from the oven and stir in the butter until melted and incorporated into the sauce. Taste and adjust seasoning as needed.
Tip: The butter adds richness and helps emulsify the sauce.
- 8
Transfer the roasted clams with the pea sauce to a serving platter or individual bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread.
Tip: Serve with extra lemon wedges and provide small forks for extracting the clam meat.
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