Roasted Clams with Sweet Potato and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive yet completely manageable. Sweet potatoes and clams are a surprisingly delicious pairing, and the garlic butter ties everything together beautifully. What I love most is that the whole meal comes together in just an hour, making it perfect for weeknight dinners or entertaining guests. Sweet potatoes are packed with vitamin A, so you're getting something nourishing along with pure indulgence. The best part? It's all made in one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 1 kglittleneck clams(scrubbed clean)
- ¾ kgsweet potatoes(cut into 1-inch wedges)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mlfresh parsley(chopped)
- 2 teaspoonsfresh thyme
- 237 mldry white wine
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(sliced)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss sweet potato wedges with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper on a large baking sheet. Spread in a single layer and roast for 20 minutes, stirring halfway through.
Tip: Cut the sweet potatoes evenly so they cook at the same rate and achieve a golden exterior.
- 2
While sweet potatoes roast, prepare the clams by scrubbing them under cold running water with a stiff brush to remove any sand or debris. Discard any clams with cracked shells or those that don't close when tapped.
Tip: Fresh clams should smell like the ocean; avoid any with a foul odor.
- 3
In a small saucepan, melt 6 tablespoons butter over medium heat. Add minced garlic and fresh thyme, stirring constantly for 2-3 minutes until fragrant. Remove from heat and stir in chopped parsley, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Set aside.
Tip: Don't let the garlic brown—butter should be foamy and light golden in color.
- 4
Remove the sweet potatoes from the oven and push them to the sides of the baking sheet. Arrange the cleaned clams in the center, pour the white wine around them, and drizzle with 1 tablespoon olive oil.
Tip: The wine creates steam that helps open the clams while keeping them moist.
- 5
Return to the oven and roast for 12-15 minutes until all clam shells have opened. Discard any clams that remain closed after cooking.
Tip: Check after 10 minutes and transfer any opened clams to a serving bowl to prevent overcooking.
- 6
Pour the garlic-herb butter over the opened clams and roasted sweet potatoes. Toss gently to combine and distribute the butter sauce evenly. Garnish with lemon slices and additional fresh parsley if desired.
Tip: Serve immediately while the butter is warm and melted for the best flavor.
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