Roasted Clams with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Briny littleneck clams roasted until they pop open, topped with a vibrant watercress salad brightened by lemon, garlic, and crispy breadcrumbs for a sophisticated yet simple seafood appetizer.
Ella x
Ingredients
- 20littleneck clams(scrubbed clean)
- 710 mlfresh watercress(roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 118 mlpanko breadcrumbs
- 2lemon(zested and juiced)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 450°F. Arrange scrubbed clams in a single layer on a large baking sheet. Roast for 10-12 minutes until shells open wide, discarding any that remain closed.
Tip: Listen for the clams to pop open—this indicates they're perfectly cooked and still tender.
- 2
While clams roast, heat 2 tablespoons olive oil in a small skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Tip: Don't let the garlic brown; it will become bitter.
- 3
Add panko breadcrumbs to the garlic oil and toast, stirring frequently, for 3-4 minutes until golden and crispy. Season with a pinch of salt and red pepper flakes. Transfer to a bowl.
Tip: The breadcrumbs should be crunchy—this adds essential texture to the dish.
- 4
In a large mixing bowl, combine remaining 4 tablespoons olive oil, lemon juice, lemon zest, sliced shallot, and black pepper. Gently toss the chopped watercress with this dressing.
Tip: Dress the watercress just before serving to keep it crisp and vibrant.
- 5
Remove clams from oven and arrange on a serving platter. Top each clam with a small mound of dressed watercress.
Tip: The warmth of the clams will slightly wilt the watercress without making it limp.
- 6
Drizzle any remaining dressing around the clams and finish with a generous sprinkle of the crispy garlic breadcrumbs over the top.
Tip: Reserve some breadcrumbs for garnish right before serving to maintain their crunch.
- 7
Dot the clams with small pieces of cold butter and serve immediately with extra lemon wedges on the side.
Tip: The butter will melt slightly and create a delicious sauce with the clam liquor.
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