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Author Notes: In my mind there is nothing more satisfying then wood roasted shellfish on a perfect summer evening! Lobster, mussels, crab, clams and shrimp all served hot and fresh from the wood oven as they simmer in a bath of butter, wine and their own delicious juices. Fresh shellfish will infuse the dish with the salinity and flavor of the ocean and make the meal more memorable! The smoke from the hardwood also adds a slight smokiness that elevates the dish to the next level. —Wild Forage
Serves 4 adults
- Oak or Cherry Wood
- Cast Iron Skillet
- 2 pounds Clams or mussels
- 1 Stick of butter
- 5 Cloves of garlic
- 1 cup Good white wine like Sauvignon Blanc or Chardonnay
- 2 tablespoons Extra virgin olive oil
- 3/4 cup Chopped Italian parsley
- Salt and Pepper to taste
- Place oak or cherry wood in oven and start fire. Heat oven until temperature on the floor is between 750 - 850 degrees. Push coals and wood to one side of the oven.
- Scrub clams or mussels until clean.
- Place shellfish in cast iron skillet and add the olive oil, wine and butter to the skillet.
- Place the skillet into the wood oven and cook until clams open. If the wood oven is at the prescribed temperature, this should only take about 3-5 minutes. The juices will also cook rapidly.
- Remove the skillet from the oven and sprinkle with parsley. Stir gently to incorporate the parsley into the sauce and clams.
- Taste broth and add salt and pepper to taste.
- Serve with a good crusty bread to sop up all the juices!