Clam Pan Roast Recipe

Name: Clam Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 12 to 16 littleneck clams (or other small clam), scrubbed well; 1 scallion, trimmed and thinly sliced; 2 tablespoons heavy cream; 1/8 teaspoon hot smoked paprika; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon chopped thyme; 1/2 teaspoon chopped flatleaf parsley; 4 to 8 toast points; 1 lemon, cut into wedges

Servings: persons

1
Melt the butter in a saute pan large enough to fit the clams in a single layer. Cover the pan and increase the heat to medium high. Cook just until the clams begin to open, 5 to10 minutes. Use a slotted spoon to remove the clams to a bowl. Discard any broken or unopened clams. Remove the clams from their shells and set aside.
2
Set the pan over medium heat. Add the scallions to the pan and let wilt for 30 seconds while you add the paprika, Worcestershire sauce, and cream. Cook to desired consistency - I like my sauce loose. Toss in the thyme and parsley, and adjust seasoning as needed. Add the clams back to the pan, and heat through, spooning the sauce over them to help move things along.
3
Serve, spooned over toast points, with a wedge of lemon on the side.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 12 to 16 littleneck clams (or other small clam), scrubbed well, 1 scallion, trimmed and thinly sliced, 2 tablespoons heavy cream, and more.

Yes, Clam Pan Roast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam Pan Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions