Roasted Clams with Spinach
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This roasted clams with spinach dish is one of my favorite weeknight dinners because it comes together in just under 40 minutes, yet tastes like something from a fancy restaurant. Fresh spinach is packed with iron and nutrients, so you're getting something really good for your body while enjoying an elegant meal. The beauty of this recipe is its simplicity: you're basically roasting tender littleneck clams with garlicky spinach, white wine, and a touch of lemon. Everything cooks in one pan, which means minimal cleanup and maximum flavor. It's the kind of dish that makes you feel like you're treating yourself without any fuss.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1420 mlfresh spinach(packed)
- 5garlic cloves(minced)
- 4 tablespoonsbutter
- 177 mldry white wine
- 2 tablespoonslemon juice
- 3 tablespoonsextra virgin olive oil
- ¼ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the clams thoroughly under cold running water, scrubbing the shells with a stiff brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or those that don't close when tapped.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
Tip: Use low to medium heat to prevent the garlic from turning bitter.
- 3
Add the fresh spinach to the skillet in batches, stirring until wilted and any excess moisture has evaporated, about 4-5 minutes total. Season with salt and pepper.
Tip: Press down on the spinach with a wooden spoon to help it cook evenly.
- 4
Arrange the cleaned clams on top of the spinach mixture in a single layer, nestling them into the greens. Pour the white wine and lemon juice evenly over the clams.
Tip: Don't stir after adding the clams to prevent sand from mixing back in.
- 5
Dot the top with small pieces of butter and transfer the entire skillet to the preheated oven. Roast for 12-15 minutes until all the clam shells have opened.
Tip: Discard any clams that don't open after cooking.
- 6
Remove the skillet from the oven and let cool for 1-2 minutes. Sprinkle fresh parsley and lemon zest over the dish and serve immediately in shallow bowls.
Tip: Drizzle the cooking liquid from the pan over each serving for extra flavor.
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