Roasted Clams with Spinach
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
Roasted Clams with Spinach combines tender littleneck clams with fresh spinach, garlic, butter and white wine for a simple yet elegant dish. Ready in just 38 minutes total, with 20 minutes of preparation and 18 minutes of cooking, this recipe serves those seeking a flavourful seafood meal. The clams are roasted with lemon juice, olive oil and a hint of red pepper flakes, then finished with fresh parsley and lemon zest for a bright, aromatic finish.
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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