Roasted Clams with Green Beans in Garlic Butter Sauce

Instructions

1. 1

   Preheat oven to 425°F. Toss green beans with olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.

   Tip: Pat the green beans dry before tossing to help them roast evenly and develop a light golden color.

2. 2

   Roast green beans for 12 minutes, then push them to the sides of the baking sheet to make room for the clams.

   Tip: Green beans benefit from a head start since they take longer to cook than clams.

3. 3

   While beans roast, melt 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 2-3 minutes until fragrant but not browned.

   Tip: Watch the garlic carefully to avoid burning, which would make it bitter.

4. 4

   Pour the white wine into the garlic butter mixture and bring to a simmer. Let it reduce for 3 minutes to concentrate the flavors.

   Tip: The wine will cook off its alcohol content, leaving a rich, deep flavor.

5. 5

   Remove garlic butter sauce from heat and whisk in remaining 3 tablespoons of butter and lemon juice until smooth and glossy.

   Tip: Whisking off the heat prevents the butter from separating and creates a silky emulsion.

6. 6

   Arrange clams on the baking sheet around the roasted green beans. Pour the garlic butter sauce evenly over clams and beans, then scatter fresh thyme sprigs throughout.

   Tip: Make sure clams are in a single layer so they roast evenly and cook through at the same rate.

7. 7

   Return baking sheet to the oven and roast for 10-12 minutes until all clam shells have opened. Discard any clams that remain closed.

   Tip: Clams cook very quickly once exposed to direct heat, so don't leave them unattended in the oven.

8. 8

   Transfer clams and green beans to a serving platter, drizzle with the pan juices, and garnish generously with fresh parsley before serving.

   Tip: Reserve the flavorful pan juices to drizzle over the dish for maximum taste impact.