Roasted Clams with Rocket

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Inspect all clams and discard any with broken shells or those that don't close when tapped.

   Tip: Fresh clams should smell briny and oceanic, not fishy or off-putting.

2. 2

   Arrange cleaned clams on a large baking sheet in a single layer, cup-side up so they hold their liquid.

   Tip: If clams won't stay upright, crumple aluminum foil underneath to create stability.

3. 3

   In a small saucepan over medium heat, melt butter with minced garlic and red pepper flakes for about 2 minutes until fragrant and the garlic is pale golden.

   Tip: Don't let the garlic brown as it will turn bitter and overpower the delicate clam flavor.

4. 4

   Pour the garlic butter evenly over all the clams, then sprinkle with sea salt, black pepper, and half the lemon zest.

   Tip: A spoon works well for distributing the butter into each clam shell.

5. 5

   Pour the dry white wine around the clams on the baking sheet (not directly on them) to create a steaming liquid.

   Tip: The wine adds acidity and prevents the clams from drying out during roasting.

6. 6

   Roast in the preheated oven for 10-12 minutes until the clams have opened. Discard any that remain closed.

   Tip: Clams cook quickly once they hit heat, so watch carefully to avoid overcooking.

7. 7

   While clams roast, dress the fresh rocket with extra virgin olive oil, remaining lemon zest, salt, and pepper in a bowl.

   Tip: Don't toss the rocket too early or it will wilt; prepare it just before serving.

8. 8

   Transfer roasted clams to a serving platter and scatter the dressed rocket between them. Drizzle with pan juices, garnish with fresh parsley, and serve with lemon halves.

   Tip: The warm clams will slightly soften the rocket while maintaining its peppery bite.