Roasted Clams with Cassava

Instructions

1. 1

   Preheat oven to 425°F. Cut cassava into uniform fries about 4 inches long and 0.5 inch thick. Toss with 2 tablespoons olive oil, 0.5 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.

   Tip: Soak cassava fries in cold water for 10 minutes before patting dry to help them crisp up better.

2. 2

   While cassava cooks, rinse the clams under cold water and discard any that don't close when tapped. Pat them dry with paper towels.

   Tip: Check clams just before cooking to ensure they're alive and fresh.

3. 3

   Heat 4 tablespoons butter with minced garlic in a large skillet over medium heat for about 1 minute until fragrant, being careful not to brown the garlic.

   Tip: Keep heat moderate to prevent the garlic from burning and turning bitter.

4. 4

   Increase heat to medium-high and add the clams to the skillet. Pour in the white wine and remaining 1 tablespoon olive oil. Cover with a lid and cook for 8-10 minutes, shaking the pan occasionally, until most clams have opened.

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

5. 5

   Once clams are open, remove the skillet from heat. Stir in remaining 2 tablespoons butter, lemon juice, red pepper flakes, and fresh parsley. Taste and adjust seasoning as needed.

   Tip: The residual heat will melt the butter and create a silky sauce without overcooking the clams.

6. 6

   Transfer the roasted cassava fries to a serving platter. Pour the clams and garlic butter sauce over the cassava, garnish with additional fresh parsley and lemon wedges, and serve immediately.

   Tip: Serve in shallow bowls to capture all the delicious pan juices.