Roasted Clams with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted clams with plantain dish is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The combination of briny clams with sweet, caramelized plantains is just magical, and the garlic white wine sauce ties everything together beautifully. Clams are packed with iron and vitamin B12, making them incredibly nutritious, while the plantains add substance and natural sweetness without any fuss. Best of all, most of the work is just chopping and letting the oven do the heavy lifting, so it's perfect for impressing guests or treating yourself to something special on a busy evening.
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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