This recipe for Roasted Clams with White Wine and Garlic is unbelievably easy, yet it yields a dish that's bursting with flavor. It's perfect for a romantic dinner, a casual weeknight meal, or even an impressive appetizer for your next party. Seriously, it's that good. My friend, Martha, made it recently, and it was the talk of the dinner party; everyone was raving about it.
The secret to these incredibly flavorful clams lies in the simple yet magical combination of white wine, garlic, and butter. The wine steams the clams open, while the garlic and butter infuse them with their rich, savory essence. It's a symphony of tastes that will leave you craving more. I am not going to lie, I almost ate all the clams in one sitting, almost.
Required Equipments
- Large pot
- Wooden spoon
- Tongs
- Oven-safe skillet or pan
- Baking sheet
Roasted-Clams-with-White-Wine-and-Garlic
This recipe offers a simple yet elegant way to prepare clams, resulting in a dish packed with flavor and aroma. It's perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure your oven is good and hot; this is crucial for perfectly roasted clams.
- Scrub your clams! Seriously, give them a good scrub under cold running water. Remove any barnacles or grit; we want these beauties clean as a whistle. Discard any that are open and don't close when you gently tap them.
- In a large pot, combine the white wine, garlic, butter, parsley, and red pepper flakes. Bring to a simmer over medium heat, but don't let it boil, so don't worry, no need to use a kitchen thermometer. You just don't want to scald the alcohol off.
- Arrange the clams in a single layer in an oven-safe skillet or roasting pan. It’s best to leave some space between them. Crammed clams steam instead of roast, and that’s no fun.
- Pour the white wine garlic mixture evenly over the clams. Make sure they're all nicely coated – no shy clams here. Don't be stingy with that beautiful mixture.
- Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until most of the clams have opened. Keep an eye on them; oven temps vary wildly. It’s ok if a few remain stubborn and closed, those guys are just trying to test your clam-roasting skills.
- Remove the skillet from the oven and carefully transfer the clams to a serving platter using tongs. Discard any clams that remain stubbornly shut; they're probably no good (and potentially bad for you).
- Garnish with extra parsley and a sprinkle of sea salt. And maybe a squeeze of lemon juice (optional, of course) for a little extra zing. You're welcome.
- Serve immediately. The best clams are eaten hot and fresh, so get that bread ready!
📝 Notes
- Make sure your clams are fresh. Discard any that are open and don't close when tapped.
- Adjust the amount of red pepper flakes to your liking.
- You can also add a squeeze of lemon juice at the end for extra flavor
🍎 Nutrition
Calories: 200 kcal
Protein: 10 g
Fat: 15 g
Carbohydrates: 5g
Fiber: 1g
Calcium: 100 mg
%3Amax_bytes(150000)%3Astrip_icc()%2Froasted-sweet-potatoes-citrus-maple-glaze-beauty-100_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-f41353659c9f44ee914e221cc2d787ac.jpg&w=3840&q=75)
