Roasted Clams with Pea

Instructions

1. 1

   Preheat your oven to 425°F. Arrange the cleaned clams in a large roasting pan, placing them cup-side up for even roasting.

   Tip: Discard any clams that don't close when tapped before cooking.

2. 2

   Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the diced shallots and minced garlic, sautéing for 2-3 minutes until fragrant and softened.

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

3. 3

   Pour in the white wine and vegetable broth, bringing the mixture to a simmer. Cook for 3 minutes to reduce slightly and allow flavors to meld.

   Tip: The wine will help steam the clams and add depth to the sauce.

4. 4

   Add the fresh peas to the wine mixture and cook for 4-5 minutes until the peas are tender. Season with salt, black pepper, and red pepper flakes. Stir in the lemon juice and remove from heat.

   Tip: If using frozen peas, reduce cooking time to 2-3 minutes.

5. 5

   Drizzle the remaining 2 tablespoons of olive oil over the clams in the roasting pan, then pour the pea and wine mixture over and around them.

   Tip: Ensure some of the liquid gets into each clam's opening.

6. 6

   Roast in the preheated oven for 12-15 minutes until the clams have opened. Discard any that remain closed.

   Tip: Clams cook quickly once the oven temperature is reached, so watch carefully to avoid overcooking.

7. 7

   Remove from the oven and stir in the butter until melted and incorporated into the sauce. Taste and adjust seasoning as needed.

   Tip: The butter adds richness and helps emulsify the sauce.

8. 8

   Transfer the roasted clams with the pea sauce to a serving platter or individual bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread.

   Tip: Serve with extra lemon wedges and provide small forks for extracting the clam meat.