Cast-Iron Roasted Clams

Name: Cast-Iron Roasted Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 kilograms 40 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well; 59 milliliters chopped fresh parsley; 16 garlic cloves, peeled; 118 milliliters extra-virgin olive oil; 794 grams plum tomatoes (10 to 12), halved lengthwise; 3 smalls red onions (3/4 pound total), quartered lengthwise, leaving root end intact; 1 teaspoons dried hot red pepper flakes; 1 kilograms (3- to 4-inch) red potatoes; 1 teaspoon salt

Need a gluten free, dairy free, whole 30, and pescatarian main course? Cast-Iron Roasted Clams could be an awesome recipe to try. This recipe makes 4 servings with 625 calories, 20g of protein, and 29g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, hard-shelled clams such as littlenecks, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 500°F.

Equipment you will use

Oven

Cut potatoes into 1/2-inch-thick slices and toss with garlic, onions, oil, salt, and pepper in skillet (or roasting pan). Roast in middle of oven until potatoes begin to brown, about 15 minutes.

Ingredients you will need

Potato

Garlic

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Add tomatoes, tossing to combine, and roast until skins wrinkle and split, about 10 minutes.

Ingredients you will need

Tomato

Add clams and red pepper flakes and roast, covered with lid (or tightly covered with foil), until clams are fully open, 6 to 10 minutes. (Discard any clams that have not opened after 10 minutes.)

Ingredients you will need

Red Pepper Flakes

Clams

Equipment you will use

Aluminum Foil

Sprinkle with parsley and serve in skillet.

Ingredients you will need

Parsley

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2kilograms

40 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well 59milliliters

chopped fresh parsley 16

garlic cloves, peeled 118milliliters

extra-virgin olive oil 794grams

plum tomatoes (10 to 12), halved lengthwise 3smalls

red onions (3/4 pound total), quartered lengthwise, leaving root end intact 1teaspoons

dried hot red pepper flakes 1kilograms

(3- to 4-inch) red potatoes 1teaspoon

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.