Oven Roasted Clams with Preserved Lemon and White Wine

Yield: 4 servings

Ingredients

Approx. 50	fresh (live) clams, in shell, scrubbed and cleaned
2 teaspoons	chopped garlic
1/4 teaspoon	red pepper flakes Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1 generous tablespoon	chopped preserved lemon
	Salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
1/4 cup	white wine
1/4 cup	chopped parsley
2 tablespoons	butter
	Crusty bread

Cooking Instructions

Place fresh clams in a large bowl and season with garlic, pepper flakes, preserved lemon and a pinch of salt, tossing well to coat.

Position oven rack so roasting pan will sit in the center of oven. Preheat oven to 500 F.

Combine olive oil and wine in roasting pan; place on stovetop over medium high heat and bring to a simmer. Add clams and cover pan with foil. Roast in oven, 7-8 minutes. Remove pan from oven; stir in parsley and dot with butter. Return to oven, uncovered, and continue roasting until clams open, another 6-8 minutes. Remove and discard all unopened clams.

Remove pan from oven. Divide clams between 4 large soup bowls. Ladle broth over the clams. Serve immediately with bread. Lots of crusty bread will help sop up the juices.

Recipe provided by: Chef Shellie Kark, KitchenCUE
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