Roasted Clams with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the cleaned clams dry with paper towels and set aside.

   Tip: Discard any clams with cracked shells or ones that don't close when tapped.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced onion and cook for 3-4 minutes until it begins to soften and turn translucent.

   Tip: Stir occasionally to ensure even cooking.

3. 3

   Add the cabbage to the skillet along with a pinch of salt and pepper. Cook for 8-10 minutes, stirring every 2-3 minutes, until the cabbage is lightly caramelized and tender.

   Tip: The cabbage should have some golden-brown spots for best flavor.

4. 4

   Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

   Tip: Watch carefully to avoid burning the garlic.

5. 5

   Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Nestle the clams into the cabbage mixture and scatter the thyme sprigs on top.

   Tip: The wine adds acidity that complements both the clams and cabbage beautifully.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the clam shells have opened wide.

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

7. 7

   Remove from the oven and drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with lemon zest, chopped parsley, and season with additional sea salt and black pepper to taste.

   Tip: The fresh herbs and lemon zest brighten the finished dish.

8. 8

   Divide the clams and cabbage among serving bowls, spooning the pan juices generously over each portion. Serve immediately with crusty bread for soaking up the delicious broth.