Roasted Clams with Beetroot

Instructions

1. 1

   Preheat oven to 425°F. Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until caramelized.

   Tip: Choose similarly-sized beetroots to ensure even cooking.

2. 2

   While beetroots roast, toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden, stirring constantly. Transfer to a bowl and set aside.

   Tip: Watch the breadcrumbs closely to prevent burning.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

   Tip: Don't let the garlic brown; it should be light golden.

4. 4

   Pour in white wine and vegetable broth, bringing the liquid to a simmer. Add thyme sprigs and lemon zest, then carefully arrange the clams in the pot in a single layer.

   Tip: Discard any clams that don't close when tapped before cooking.

5. 5

   Cover the pot and steam the clams for 6-8 minutes until they open fully. Remove from heat and discard any clams that haven't opened.

   Tip: Set aside some clams still in their shells for presentation; remove meat from others if preferred.

6. 6

   Arrange roasted beetroot wedges around the clams in serving bowls. Ladle the warm broth over the clams and beetroots.

   Tip: The earthy beetroot sweetness complements the briny clam broth beautifully.

7. 7

   Sprinkle each portion generously with toasted panko breadcrumbs, fresh parsley, and a squeeze of fresh lemon juice.

   Tip: Add the breadcrumbs just before serving to keep them crispy.

8. 8

   Season with additional salt and pepper to taste, and serve immediately while the broth is still steaming hot.

   Tip: Provide extra bread for soaking up the flavorful broth.