Cast-Iron Roasted Clams

Cast-Iron Roasted Clams
Photo by Beatriz da Costa


  • ½ teaspoon black pepper
  • ½ teaspoon dried hot red pepper flakes
  • ½ cup extra-virgin olive oil
  • 40 small hard-shelled clams (4 lb) such as littlenecks
  • 1 14-inch cast-iron skillet with lid, or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil
  • 3 pounds medium red potatoes
  • 3 small red onions
  • + 4 more ingredients
    • 1 ¾ pounds plum tomatoes
    • 16 garlic cloves
    • 1 teaspoon salt
    • ¼ cup fresh parsley

Preheat oven to 500°F. Cut potatoes into 1/2-inch-thick slices and toss with garlic, onions, oil, salt, and pepper in skillet (or roasting pan). Roast in middle of oven until potatoes begin to brown, about 15 minutes. Add tomatoes, tossing to combine, and roast until skins wrinkle and split, abou...

View full recipe at Epicurious


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