Cast Iron Roasted Clams Recipes

CAST IRON ROAST BEEF

Steps:

• Preheat the oven to 400 degrees F.
• Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
• Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
• Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
• Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
• Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
• Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

CAST-IRON ROASTED CLAMS

Steps:

• 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, 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.

CAST IRON CLAM CHOWDER

Steps:

• Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
• Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
• Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
• Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

ROASTED CLAMS CASINO

Steps:

• For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
• When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
• Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
• Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
• Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
• For the breadcrumbs: Preheat the oven to 425 degrees F.
• Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
• Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.

CAST-IRON ROASTED CLAMS

Steps:

• Preheat oven to 500 degrees 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, 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.