Roasted Clams with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes restaurant quality. The littleneck clams are roasted until they pop open, then topped with a garlicky breadcrumb mixture and fresh watercress, which is packed with vitamins and minerals that support bone health. The beauty of this dish is its simplicity: you need just a handful of pantry staples and fresh clams, making it both budget friendly and straightforward enough for a casual dinner party. The peppery watercress cuts beautifully through the briny clams, creating a perfectly balanced bite.
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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