Cast-Iron Roasted Clams

Ingredients for Cast-Iron Roasted Clams

• 1.4kg medium (3- to 4-inch) red potatoes

• 16 garlic cloves, peeled

• 3 small red onions (350g total), quartered lengthwise, leaving root end intact

• 120ml extra-virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 800g plum tomatoes (10 to 12), halved lengthwise

• 40 small hard-shelled clams (1.8kg) such as littlenecks (less than 2 inches wide), scrubbed well

• 1/2 teaspoons dried hot red pepper flakes

• 1/4 cup chopped fresh parsley

• a 14-inch cast-iron skillet with lid, or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil

How to make Cast-Iron Roasted Clams

Preheat oven to 260°C.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.