Roasted Clams with Okra

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Divide the okra between two large rimmed baking sheets, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.

   Tip: Pat the okra dry before oiling to ensure it becomes crispy rather than steamed.

2. 2

   Roast the okra for 12-15 minutes until the edges are browned and the pods are tender-crisp, stirring halfway through cooking.

3. 3

   While the okra roasts, heat a large heavy-bottomed pot over medium-high heat and add the remaining 3 tablespoons of olive oil.

4. 4

   Add the minced garlic and red pepper flakes to the hot oil and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Tip: Lower the heat if the garlic begins to brown too quickly.

5. 5

   Pour in the white wine and chicken broth, then add the thyme sprigs, lemon zest, and a pinch of salt. Bring the liquid to a simmer.

6. 6

   Carefully add all the cleaned clams to the pot, cover with a lid, and cook for 6-8 minutes until the clam shells open wide, discarding any that remain closed.

   Tip: Shake the pot gently halfway through cooking to ensure even heating.

7. 7

   Remove the pot from heat and stir in the butter and fresh parsley. Remove and discard the thyme sprigs.

8. 8

   Divide the roasted okra among four bowls or plates, top with the clams and their flavorful broth, and squeeze fresh lemon juice over each serving.

   Tip: Serve immediately while the clams and okra are still hot, with crusty bread to soak up the broth.