Roasted Clams with Parsnip Puree and Crispy Sage

Instructions

1. 1

   Preheat oven to 425°F. Toss parsnip chunks with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Cut parsnips evenly so they cook at the same rate.

2. 2

   While parsnips roast, melt 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.

   Tip: Don't let the garlic brown as it will become bitter.

3. 3

   Pour white wine and vegetable broth into the skillet and bring to a gentle simmer. Nestle the cleaned clams into the liquid, arranging them in a single layer.

   Tip: Discard any clams with broken shells before cooking.

4. 4

   Transfer the skillet to the preheated oven and roast for 10-12 minutes until clam shells open. Remove from oven and discard any clams that didn't open.

   Tip: Don't overcook or the clams will become tough and rubbery.

5. 5

   Transfer roasted parsnips to a food processor along with 1 tablespoon of the cooking liquid from the clams. Puree until smooth and creamy, adjusting consistency with more liquid if needed.

   Tip: For extra richness, add a splash of cream or reserved butter to the puree.

6. 6

   In a small skillet, melt the remaining 3 tablespoons butter over medium heat. Add sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter is golden brown and fragrant.

   Tip: Watch carefully to prevent the butter from burning.

7. 7

   To serve, spoon parsnip puree into shallow bowls, arrange roasted clams around it, and drizzle with the sage brown butter and cooking liquid. Garnish with fresh thyme and a squeeze of lemon juice.

   Tip: Serve immediately while everything is still warm and aromatic.