Roasted Clams with Mushroom and Garlic Butter

Instructions

1. 1

   Preheat oven to 450°F (230°C). Toss the quartered cremini and oyster mushrooms with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 12 minutes until golden and tender.

   Tip: Roasting the mushrooms separately first ensures they develop a rich, caramelized flavor without becoming waterlogged from the clam juices.

2. 2

   While mushrooms roast, melt 4 tablespoons of butter in a large oven-safe skillet over medium heat. Add minced shallot and cook for 2 minutes until softened.

3. 3

   Increase heat to medium-high and add minced garlic to the skillet, stirring constantly for 30 seconds until fragrant. Do not brown the garlic.

   Tip: Watch carefully to prevent garlic from burning, which would make it bitter.

4. 4

   Pour in the dry white wine and bring to a gentle simmer. Add the cleaned clams to the skillet in a single layer.

   Tip: Discard any clams that don't close when tapped before cooking, as they may be unsafe to eat.

5. 5

   Transfer the roasted mushrooms from the oven and scatter them around the clams in the skillet. Cover with aluminum foil and transfer to the oven.

6. 6

   Roast for 8-12 minutes until the clams have opened. Remove from oven and discard any clams that remain closed.

   Tip: Clams cook quickly once the heat penetrates the shell. Check at 8 minutes to avoid overcooking.

7. 7

   Remove from oven and stir in the remaining 2 tablespoons of cold butter, fresh thyme, parsley, and lemon juice. The residual heat will melt the butter and create a silky sauce.

   Tip: Adding cold butter at the end creates a richer, more luxurious emulsified sauce.

8. 8

   Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately in shallow bowls with plenty of sauce spooned over the clams and mushrooms.

   Tip: Provide crusty bread on the side to soak up the delicious briny-buttery sauce.