Roasted Clams with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something elegant but honestly pretty simple. Littleneck clams are packed with iron and B12, so you're getting serious nutritional benefits along with incredible flavor. The beauty of this recipe is that it comes together in under an hour, and most of that time is just letting the oven do the work. San Marzano tomatoes paired with fresh basil and garlic create this bright, summery sauce that coats the clams perfectly. It's the kind of meal that feels fancy enough for guests but easy enough for a weeknight dinner.
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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