Roasted Clams with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent littleneck clams roasted until they pop open, nestled in a vibrant garlic-infused tomato sauce with fresh basil and a hint of white wine.
Ella x
Ingredients
- 24littleneck clams(scrubbed and cleaned)
- 400 gramssan marzano tomatoes(canned, whole or crushed)
- 5garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 100 millilitersdry white wine
- 10 gramsfresh basil leaves(torn)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While it heats, rinse the clams under cold running water and scrub the shells with a stiff brush to remove any sand or debris. Discard any clams that are already open.
Tip: Cleaning clams thoroughly prevents gritty dishes. Do this step just before cooking.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
Tip: Watch the garlic carefully to avoid burning, which will make it bitter.
- 3
Pour in the white wine and let it simmer for 2 minutes to reduce slightly and allow the alcohol to evaporate.
Tip: The wine adds acidity and depth to balance the sweetness of the tomatoes.
- 4
Crush the canned tomatoes by hand or with a wooden spoon and add them to the skillet along with their juices. Stir in the salt, black pepper, and lemon zest. Simmer for 3-4 minutes to meld the flavors.
Tip: Crushing the tomatoes by hand gives a better texture than pre-crushed varieties.
- 5
Arrange the cleaned clams in the skillet, nestling them into the tomato sauce. Cover the skillet with a lid or large piece of aluminum foil.
Tip: Having the sauce already flavorful before adding clams ensures the clams absorb the taste.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the clam shells have opened. Shake the skillet halfway through cooking for even roasting.
Tip: Discard any clams that do not open after roasting—these may be unsafe to eat.
- 7
Remove from the oven and scatter the torn fresh basil over the top. Drizzle with fresh lemon juice and taste for additional seasoning.
Tip: Add the basil after cooking to preserve its bright, fresh flavor.
- 8
Divide the clams and sauce among four serving bowls and serve immediately with crusty bread for dipping.
Tip: Crusty bread is essential for soaking up the delicious tomato and clam broth.
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