Roasted Clams with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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.