Roasted Clams with Broccoli

Instructions

1. 1

   Preheat oven to 425°F (220°C). On a large baking sheet, toss broccoli florets with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread in a single layer and roast for 15 minutes until the edges begin to char.

   Tip: Don't overcrowd the pan to ensure even roasting and crispy edges.

2. 2

   While broccoli roasts, heat the remaining 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add remaining garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.

   Tip: Watch carefully to prevent garlic from burning.

3. 3

   Pour white wine and lemon juice into the skillet and bring to a simmer. The mixture should reduce slightly, about 2 minutes.

   Tip: The acidity from wine and lemon complements the briny clams beautifully.

4. 4

   Arrange clams in the skillet in a single layer, hinge-side down. Add the roasted broccoli to the pan, nestling it between the clams. Dot the top with butter.

   Tip: Hinge-side down helps the clams open more easily as they cook.

5. 5

   Transfer the skillet to the oven and roast for 8-10 minutes until all clams have opened. Discard any clams that don't open.

   Tip: Any unopened clams after cooking should not be eaten.

6. 6

   Remove from oven and sprinkle fresh parsley over the dish. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with crusty bread to soak up the broth.

   Tip: The cooking liquid is liquid gold—don't waste it by leaving it behind.