Roasted Clams with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish I've fallen in love with this season. Roasted clams with pumpkin and sage brown butter brings together autumn flavors in a way that feels both fancy and surprisingly simple. The pumpkin puree adds natural sweetness and beta carotene for your immune system, while the sage brown butter creates this incredible nutty depth that makes the whole thing taste restaurant quality. What I love most is that it comes together in under an hour with pantry staples you probably already have on hand. It's the kind of impressive dish that actually won't stress you out in the kitchen.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 355 mlpumpkin puree(unsweetened)
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves(whole)
- 4garlic cloves(minced)
- 237 mlwhite wine(dry)
- 177 mlpanko breadcrumbs
- 118 mlparmesan cheese(grated)
- 118 mlvegetable broth
- 2shallots(thinly sliced)
- 2 teaspoonsfresh thyme(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat oven to 400°F. In a small skillet, melt 3 tablespoons of butter over medium heat. Add sage leaves and cook for 2-3 minutes until fragrant, then remove and set aside. Pour the sage-infused butter into a small bowl.
Tip: Don't let the butter brown too much at this stage—you want it fragrant but not burnt.
- 2
In a large ovenproof skillet or shallow roasting pan, heat the remaining 3 tablespoons of butter over medium-high heat. Sauté the shallots until softened, about 3 minutes, then add minced garlic and cook for another minute until fragrant.
Tip: Use a cast iron or heavy-bottomed pan to distribute heat evenly for consistent roasting.
- 3
Add the pumpkin puree, vegetable broth, white wine, fresh thyme, salt, and pepper to the skillet. Stir well to combine and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
Tip: The pumpkin mixture should be saucey but not watery—adjust broth if needed.
- 4
Arrange the cleaned clams on top of the pumpkin mixture, nestling them so they're partially submerged. Pour the reserved sage-infused butter over the clams.
Tip: Discard any clams that are already open or have cracked shells before cooking.
- 5
In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, and the fried sage leaves. Sprinkle this mixture evenly over the clams.
Tip: The breadcrumb topping will provide a delightful contrast to the soft pumpkin below.
- 6
Transfer the skillet to the preheated oven and roast for 15-18 minutes, until the clams have opened and the breadcrumb topping is golden brown. Discard any clams that remain closed.
Tip: Most clams will open within 12-15 minutes; don't overcook or they'll become rubbery.
- 7
Remove from oven and drizzle with fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Tip: The acidity from the lemon brightens the rich, earthy pumpkin flavors.
- 8
Serve immediately while still hot, spooning the pumpkin sauce and breadcrumbs around the clams. Serve with crusty bread to soak up the delicious pan juices.
Tip: This dish is best enjoyed fresh from the oven; the clams cool quickly and lose their tenderness.
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