Roasted Clams with Brussels Sprouts and Garlic Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a large roasting pan. Spread them in a single layer cut-side down and roast for 12 minutes.

   Tip: Ensure Brussels sprouts are similar in size so they cook evenly.

2. 2

   While Brussels sprouts roast, heat 2 tablespoons of butter with remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened, then add minced garlic and red pepper flakes, cooking for another minute until fragrant.

   Tip: Don't let the garlic brown or it will become bitter.

3. 3

   Add the cleaned clams to the skillet along with the white wine. Stir gently to coat the clams, then cover with a lid or foil and cook for 3-4 minutes until clams begin to open.

   Tip: Discard any clams that don't open after cooking.

4. 4

   Remove the Brussels sprouts from the oven and add them to the clam skillet, gently tossing to combine. Return everything to the oven for 5 more minutes to meld the flavors.

   Tip: Stir carefully to avoid breaking open the clams.

5. 5

   Remove from oven and swirl in the remaining 4 tablespoons of cold butter and lemon zest while the pan is still hot, stirring gently until the butter melts into a silky sauce.

   Tip: Cold butter creates a luxurious, emulsified sauce when swirled off heat.

6. 6

   Transfer to serving bowls, distributing clams and Brussels sprouts evenly. Drizzle with the pan sauce, garnish generously with fresh parsley, and serve immediately with lemon wedges on the side.

   Tip: Serve with crusty bread to soak up every drop of the delicious broth.