Roasted Clams with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and looks far more impressive than it actually is. Fresh littleneck clams are packed with iron and B vitamins, making them wonderfully nourishing, while the peppery radishes add a bright, unexpected crunch that keeps every bite interesting. The butter and white wine create the most luxurious sauce for soaking up with crusty bread, and honestly, most of the work is just chopping a few aromatics. It's simple enough for a Tuesday night but elegant enough to serve to guests.
Ella x
Ingredients
- 1 kglittleneck clams(scrubbed clean)
- 8 wholeradishes(thinly sliced)
- 6 tbspunsalted butter
- 2 wholeshallots(minced)
- 4 wholegarlic cloves(thinly sliced)
- 237 mldry white wine
- 3 tbspfresh lemon juice
- 3 tbspfresh parsley(finely chopped)
- 1 tspfresh thyme
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the clams dry with paper towels and inspect them, discarding any that won't close when tapped.
Tip: Open clams indicate they're dead and unsafe to eat.
- 2
Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the minced shallots and sliced 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 lemon juice, then arrange the cleaned clams in the skillet in a single layer. Sprinkle with sea salt, black pepper, and red pepper flakes.
Tip: The wine and lemon juice will help steam the clams open.
- 4
Transfer the skillet to the preheated oven and roast for 12-15 minutes until most clams have opened. Discard any that remain closed after cooking.
Tip: Listen for a faint popping sound—it indicates the clams are ready.
- 5
Meanwhile, heat 2 tablespoons of butter in a separate skillet over medium-high heat. Add the sliced radishes and sauté for 4-5 minutes until the edges are golden and slightly crispy, then set aside.
Tip: Radishes lose their sharp bite when lightly cooked and develop a pleasant sweetness.
- 6
Remove the clam skillet from the oven and swirl in the remaining 2 tablespoons of cold butter until the sauce becomes glossy and emulsified.
Tip: Adding cold butter at the end creates a silky, restaurant-quality sauce.
- 7
Divide the clams and broth among four bowls. Top each serving with the roasted radish chips, then garnish generously with fresh parsley and fresh thyme.
Tip: The fresh herbs brighten the rich, buttery flavors of the dish.
- 8
Serve immediately with crusty bread for dipping in the flavorful sauce.
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