Cast-Iron Roasted Clams
A flavorful one-pan dish featuring littleneck clams roasted with potatoes, garlic, and tomatoes in a cast-iron skillet. This rustic meal combines the freshness of seafood with hearty vegetables and aromatic herbs.
Ingredients
- •3 pounds medium (3- to 4-inch) red potatoes
- •16 cloves garlic cloves, peeled
- •3 whole small red onions
- •½ cup extra-virgin olive oil
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1¾ pound plum tomatoes
- •40 pieces small hard-shelled clams
- •½ teaspoon dried hot red pepper flakes
- •¼ cup chopped fresh parsley
- •1 piece cast-iron skillet with lid
- •1 piece heavy roasting pan
Cooking Instructions
- 1.
Preheat oven to 500°F.
10 min
- 2.
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. Add tomatoes, tossing to combine, and roast until skins wrinkle and split, about 10 minutes. 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.) Sprinkle with parsley and serve in skillet.
35 min
