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ROASTED CLAMS
3 lb medium (3- to 4-inch) red potatoes
16 garlic cloves, peeled
3 small red onions, quartered lengthwise, leave root end intact
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 3/4 lb plum tomatoes (10 to 12), halved lengthwise
40 small hard-shelled clams (4 lb) scrubbed well
1/2 teaspoon dried hot red pepper flakes
1/4 cup chopped 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) and 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. Add clams and red pepper flakes and roast, covered tightly 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. Makes 4 main-course servings |
