Spanish-Style Pan-Roasted Clams

Skip the expected steaming method and instead cook your clams in the oven with this recipe from Andy Husbands. A one dish wonder, this goes from start to finish in under twenty minutes with a minimum of mess, making it the perfect weeknight supper.


Servings: 2


  • 2 tablespoons extra-virgin olive oil
  • 16 littleneck clams, washed well to remove all sand
  • 4 shallots, minced
  • 1 tablespoon garlic, minced
  • 1/2 cup sherry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • kosher salt and freshly ground black pepper to taste
  • 1/4 cup flat-leaf Italian parsley leaves
  • 1 lemon, cut into 8 wedges


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Heat the oil in a cast-iron pan or heavy sauté pan over medium-high heat. Add the clams and swirl in the pan for 1 minute. Add the shallots and garlic, and cook for 1 minute.
  3. Carefully pour in the sherry so the fumes don’t ignite. Cook for 30 seconds, then add the wine and butter. Place the pan in the preheated oven.
  4. Cook the clams in the oven for 6 to 8 minutes, until all the clams have opened. Remove from the oven, season with salt and pepper, and garnish with parsley and lemons. Serve hot, right in the skillet.

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