Roasted Clams with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 400°F. In a small skillet, melt 3 tablespoons of butter over medium heat. Add sage leaves and cook for 2-3 minutes until fragrant, then remove and set aside. Pour the sage-infused butter into a small bowl.

   Tip: Don't let the butter brown too much at this stage—you want it fragrant but not burnt.

2. 2

   In a large ovenproof skillet or shallow roasting pan, heat the remaining 3 tablespoons of butter over medium-high heat. Sauté the shallots until softened, about 3 minutes, then add minced garlic and cook for another minute until fragrant.

   Tip: Use a cast iron or heavy-bottomed pan to distribute heat evenly for consistent roasting.

3. 3

   Add the pumpkin puree, vegetable broth, white wine, fresh thyme, salt, and pepper to the skillet. Stir well to combine and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.

   Tip: The pumpkin mixture should be saucey but not watery—adjust broth if needed.

4. 4

   Arrange the cleaned clams on top of the pumpkin mixture, nestling them so they're partially submerged. Pour the reserved sage-infused butter over the clams.

   Tip: Discard any clams that are already open or have cracked shells before cooking.

5. 5

   In a small bowl, combine panko breadcrumbs, grated parmesan, lemon zest, and the fried sage leaves. Sprinkle this mixture evenly over the clams.

   Tip: The breadcrumb topping will provide a delightful contrast to the soft pumpkin below.

6. 6

   Transfer the skillet to the preheated oven and roast for 15-18 minutes, until the clams have opened and the breadcrumb topping is golden brown. Discard any clams that remain closed.

   Tip: Most clams will open within 12-15 minutes; don't overcook or they'll become rubbery.

7. 7

   Remove from oven and drizzle with fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: The acidity from the lemon brightens the rich, earthy pumpkin flavors.

8. 8

   Serve immediately while still hot, spooning the pumpkin sauce and breadcrumbs around the clams. Serve with crusty bread to soak up the delicious pan juices.

   Tip: This dish is best enjoyed fresh from the oven; the clams cool quickly and lose their tenderness.