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Cast-Iron Roasted Clams

4.6(14)

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

by Jody Adams·published 2004-08-20

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Servings

Makes 4 main-course servings

Total time

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Calories / serving

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Ingredients (11)

serves

3 pounds medium (3- to 4-inch) red potatoespotato
16 garlic cloves, peeledgarlic
3 small red onions (3/4 pound total), quartered lengthwise, leaving root end intact
1/2 cup extra-virgin olive oilolive-oil
1 teaspoon saltsalt
1/2 teaspoon black pepperpepper
1 3/4 pound plum tomatoes (10 to 12), halved lengthwiseplum
40 small hard-shelled clams (4 lb) such as littlenecks (less than 2 inches wide), scrubbed well
1/2 teaspoon dried hot red pepper flakesred-pepper-flakes
1/4 cup chopped fresh parsleyparsley
a 14-inch cast-iron skillet with lid, or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil

Instructions (2 steps)

01Preheat oven to 500°F.
02Cut 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, about 10 minutes. Add clams and red pepper flakes and roast, covered with lid (or tightly covered with foil), until clams are fully open, 6 to 10 minutes. (Discard any clams that have not opened after 10 minutes.) Sprinkle with parsley and serve in skillet.

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