Roasted Clams with Crispy Potato Wedges and Garlic Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the potato wedges with 2 tablespoons of olive oil, half the salt, pepper, and thyme. Spread them on a baking sheet and roast for 20 minutes until golden and crispy.

   Tip: Cut potatoes to similar sizes so they roast evenly.

2. 2

   While potatoes roast, scrub the clams under cold running water to remove sand and debris. Discard any that don't close when tapped.

   Tip: Clams should be alive and responsive before cooking.

3. 3

   Heat 1 tablespoon of butter with the remaining olive oil in a large roasting pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.

   Tip: Burnt garlic becomes bitter, so keep the heat moderate.

4. 4

   Pour the white wine into the pan with the garlic butter and bring to a simmer. Add the cleaned clams, remaining salt, and pepper. Transfer to the oven.

   Tip: The wine steams the clams open while adding flavor.

5. 5

   Roast the clams for 12-15 minutes until they open. Remove from the oven and discard any clams that haven't opened.

   Tip: Don't overcook—clams become rubbery if left too long.

6. 6

   Stir the remaining 3 tablespoons of butter into the clam pan while it's still hot. Add the fresh parsley and red pepper flakes if desired.

   Tip: The residual heat will melt the butter into a silky sauce.

7. 7

   Arrange the roasted potato wedges on serving plates and top with the roasted clams. Drizzle with the garlic butter sauce from the pan and squeeze fresh lemon over everything.

   Tip: Fresh lemon brightens all the flavors beautifully.