Clams in Roasted Vegetable Broth
Dive into the deep, savory flavors of the sea with this recipe for **Clams in Roasted Vegetable Broth**. This elegant yet comforting dish combines the natural brininess of fresh clams with a velvety, fragrant broth made from oven-roasted cherry tomatoes, carrots, celery, garlic, and onions. The caramelized vegetables are blended into a silky stock infused with dry white wine and fresh thyme, creating a flavor-packed base that perfectly complements the tender clams. Ready in just one hour, this recipe is ideal for impressing guests or elevating a weeknight meal. Serve with crusty bread to soak up every drop of the rich, aromatic broth, and garnish with fresh parsley and a bright squeeze of lemon for a fresh finish. Perfect for seafood lovers, this recipe is a must-try for anyone craving a comforting yet refined culinary experience.
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 2 cups Cherry tomatoes
- 1 large Carrot
- 2 Celery stalks
- 1 medium Yellow onion
- 4 Garlic cloves
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Dry white wine
- 4 cups Vegetable stock
- 3 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 Lemon
- 1 loaf Crusty bread (optional)
Instructions
Rinse the clams thoroughly under cold water to remove any grit. Discard any clams that are open and do not close when tapped.
Preheat your oven to 400°F (200°C).
In a large roasting pan, combine cherry tomatoes, the peeled and sliced carrot, celery stalks cut into halves, sliced onion, and peeled whole garlic cloves. Drizzle with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Roast the vegetables in the preheated oven for 25–30 minutes, or until they are caramelized and lightly browned, stirring once halfway through.
Remove the roasted vegetables from the oven and transfer them to a large saucepan or stockpot. Add the dry white wine, vegetable stock, and thyme sprigs.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let simmer uncovered for 15 minutes to allow the flavors to meld.
Using an immersion blender, blend the broth until smooth, or transfer to a countertop blender, working in batches as needed. Strain the broth through a fine mesh sieve back into the pot to remove any solid bits, ensuring a silky broth.
Heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the cleaned clams and pour the strained roasted vegetable broth over them.
Cover the pot and cook for 6–8 minutes, or until all the clams have opened. Discard any clams that do not open.
Taste the broth and adjust seasoning with additional salt if needed.
Serve the clams in shallow bowls with plenty of broth, garnished with freshly chopped parsley and a squeeze of lemon juice. Provide crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 8540 mg | 371% | |
| Total Carbohydrate | 348.5 g | 127% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 41.2 g | ||
| Protein | 290.1 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1297 mg | 100% | |
| Iron | 272.9 mg | 1516% | |
| Potassium | 9358 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
