Cast-Iron Roasted Clams

Cast-Iron Roasted Clams
Photo by Beatriz da Costa


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

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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