Roasted Clams with Kale

Instructions

1. 1

   Preheat your oven to 425°F (220°C). While it heats, rinse the clams thoroughly under cold running water, discarding any that are open or cracked.

   Tip: Tap any open clams on the counter—if they don't close, they're dead and should be discarded.

2. 2

   Toss the chopped kale with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread in a single layer on a large baking sheet.

   Tip: Massage the kale slightly to help it crisp up evenly during roasting.

3. 3

   Create a well in the center of the kale bed and arrange the cleaned clams around it. Drizzle the clams with the remaining 2 tablespoons of olive oil.

   Tip: Place larger clams on the outer edges where they'll have more direct heat exposure.

4. 4

   In a small bowl, combine the white wine, remaining minced garlic, sliced shallots, lemon zest, and red pepper flakes. Pour this mixture over and around the clams.

   Tip: The wine will create steam to help open the clams while infusing them with flavor.

5. 5

   Roast in the preheated oven for 12-15 minutes, until most clams have opened. Remove from the oven and discard any clams that remain closed.

   Tip: Don't overcook—clams become rubbery if roasted too long. Set a timer to check at 12 minutes.

6. 6

   Transfer the roasted kale to a serving platter. Arrange the opened clams on top and set aside. Pour the pan juices into a small saucepan.

   Tip: Keep the clams warm while you finish the sauce.

7. 7

   Over medium-high heat, reduce the pan juices by half, about 3-4 minutes. Whisk in the butter and fresh lemon juice until emulsified.

   Tip: The reduction concentrates the briny, garlicky flavors into a silky sauce.

8. 8

   Drizzle the warm sauce over the clams and kale. Garnish generously with fresh parsley and additional lemon zest before serving.

   Tip: Serve immediately with crusty bread to soak up every bit of the luxurious sauce.