Roasted Clams with Radish

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the clams dry with paper towels and inspect them, discarding any that won't close when tapped.

   Tip: Open clams indicate they're dead and unsafe to eat.

2. 2

   Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the minced shallots and sliced 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 lemon juice, then arrange the cleaned clams in the skillet in a single layer. Sprinkle with sea salt, black pepper, and red pepper flakes.

   Tip: The wine and lemon juice will help steam the clams open.

4. 4

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until most clams have opened. Discard any that remain closed after cooking.

   Tip: Listen for a faint popping sound—it indicates the clams are ready.

5. 5

   Meanwhile, heat 2 tablespoons of butter in a separate skillet over medium-high heat. Add the sliced radishes and sauté for 4-5 minutes until the edges are golden and slightly crispy, then set aside.

   Tip: Radishes lose their sharp bite when lightly cooked and develop a pleasant sweetness.

6. 6

   Remove the clam skillet from the oven and swirl in the remaining 2 tablespoons of cold butter until the sauce becomes glossy and emulsified.

   Tip: Adding cold butter at the end creates a silky, restaurant-quality sauce.

7. 7

   Divide the clams and broth among four bowls. Top each serving with the roasted radish chips, then garnish generously with fresh parsley and fresh thyme.

   Tip: The fresh herbs brighten the rich, buttery flavors of the dish.

8. 8

   Serve immediately with crusty bread for dipping in the flavorful sauce.