Roasted Clams with Corn

Instructions

1. 1

   Preheat oven to 425°F. While it heats, prepare a large roasting pan by lightly coating with 1 tablespoon of butter.

   Tip: Fresh clams should feel heavy and closed; discard any that remain open after tapping.

2. 2

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced shallots and cook for 2 minutes until softened. Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.

   Tip: Don't let garlic brown, as it will become bitter.

3. 3

   Pour the dry white wine into the skillet, stirring to deglaze and lift up any flavorful bits. Let it reduce by half, about 2-3 minutes.

   Tip: Use a wine you would drink; avoid cooking wines with added salt.

4. 4

   Add the corn kernels to the skillet and stir to combine with the garlic-shallot mixture. Cook for 2 minutes, then transfer this mixture to the prepared roasting pan, spreading it evenly across the bottom.

   Tip: Fresh corn is preferable, but frozen corn works well if thawed first.

5. 5

   Arrange the cleaned clams on top of the corn mixture in a single layer. In a small bowl, whisk together the remaining 3 tablespoons softened butter with the chicken broth, lemon juice, sea salt, and black pepper.

   Tip: Arrange clams hinge-side down so they hold their liquid as they open.

6. 6

   Drizzle the butter-broth mixture over the clams and corn. Sprinkle with red pepper flakes if desired. Cover the roasting pan tightly with aluminum foil.

   Tip: The foil creates steam that helps clams open evenly and keeps everything moist.

7. 7

   Roast in the preheated oven for 15-18 minutes until the clams have opened. Remove and discard any clams that did not open.

   Tip: Discard unopened clams as they may contain sand or be dead.

8. 8

   Transfer the roasted clams and corn to serving bowls, spooning the pan juices over the top. Garnish with additional fresh thyme and lemon wedges on the side.