Roasted Clams with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent clams roasted with caramelized plantain chips, garlic, and a splash of white wine create a stunning surf-and-earth fusion appetizer with tropical flair.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 2plantains(yellow, semi-ripe, peeled and sliced diagonally 1/4-inch thick)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 710 mldry white wine
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonred pepper flakes
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 1fresh lime(halved)
- 2 tablespoonscilantro leaves(chopped for garnish)
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss plantain slices with 2 tablespoons olive oil, salt, and smoked paprika on a large baking sheet. Spread in a single layer and roast for 12-15 minutes until golden and caramelized, stirring halfway through.
Tip: Don't overcrowd the pan—plantains need space to crisp properly.
- 2
While plantains roast, heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Tip: Watch the garlic closely as it can turn bitter quickly.
- 3
Increase heat to high and carefully add the white wine and red pepper flakes. Let it simmer for 2 minutes to reduce slightly and allow alcohol to evaporate.
Tip: The wine adds acidity and depth of flavor to the clam broth.
- 4
Arrange the cleaned clams in a single layer in the skillet around the garlic mixture. Sprinkle with fresh thyme, salt, and black pepper. Cover the skillet with a lid or aluminum foil.
Tip: Discard any clams that don't close when tapped before cooking.
- 5
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the clam shells open. Remove from oven and discard any clams that haven't opened.
Tip: Clams cook quickly once heat is applied, so watch timing carefully.
- 6
Remove the roasted plantain slices from the oven and nestle them around the clams in the skillet. Squeeze fresh lime juice over everything and toss gently to combine.
Tip: The lime juice brightens the flavors beautifully.
- 7
Garnish with chopped cilantro and serve immediately, dividing clams, plantains, and cooking liquid among four bowls.
Tip: Serve with crusty bread to soak up the delicious pan sauce.
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