Roasted Clams with Turnip
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels genuinely special. Sweet roasted turnips paired with briny clams create this beautiful harmony of flavors that tastes fancy but requires minimal effort. I love that clams are packed with iron and B vitamins, making this dish as nourishing as it is delicious. The white wine and garlic infuse everything with depth while fresh thyme and lemon brighten it all up. It's the kind of meal that makes you feel like you're dining at a coastal restaurant, except you're in your own kitchen with time to spare.
Ella x
Ingredients
- 32littleneck clams(cleaned and rinsed)
- 1½ poundsturnips(peeled and cut into 1-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 118 mlvegetable broth
- 4fresh thyme sprigs
- 1lemon(zested and halved)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the cubed turnips with 3 tablespoons of olive oil, half the sea salt, and black pepper. Spread them on a large roasting pan in a single layer and roast for 12 minutes until they begin to soften and develop light golden edges.
Tip: Cut turnips uniformly so they cook evenly.
- 2
While turnips roast, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant, being careful not to burn the garlic.
Tip: Watch the garlic closely as it burns easily at this temperature.
- 3
Pour the white wine and vegetable broth into the skillet, bringing the mixture to a gentle simmer. Add the fresh thyme sprigs and lemon zest, then season with remaining salt.
Tip: The wine's alcohol will cook off in the heat.
- 4
Carefully arrange the roasted turnips and their oil around the skillet. Nestled the cleaned clams among the turnips, distributing them evenly. Squeeze the juice from the lemon halves over everything.
Tip: Discard any clams with cracked shells before cooking.
- 5
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the clam shells have opened wide. Discard any clams that fail to open.
Tip: Set a timer to avoid overcooking the clams, which toughens them.
- 6
Remove from oven and sprinkle fresh parsley over the top. Serve immediately in wide bowls with crusty bread to soak up the flavorful broth.
Tip: The cooking liquid is precious—don't waste it; encourage diners to use bread to capture every drop.
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