"There is nothing that captures the essence of fresh seafood better than a good old fashion clambake or seafood boil! Although using your oven is not traditional for a seafood "boil," it does have a big benefit. Roasting on a sheet pan gives the seafood and vegetables a caramelized char, bringing out their sweetness. Fresh little neck clams are a highlight of this seafood bake! Buy them in shells from your favorite local fishmonger - fresh clams are always best."
"Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. Place the seafood on the baking sheet and top with the thyme, marjoram, and oregano sprigs, garlic, and sea salt. Place in the oven and roast for 15 minutes, or until most of the shells have opened. If any mussels or clams remain unopened, discard, as this may indicate they are bad."
Roasting seafood and vegetables on a sheet pan caramelizes and chars, enhancing natural sweetness. The recipe calls for 1 pound mussels, 1 pound littleneck clams, 1/2 pound raw jumbo shrimp, fresh thyme, marjoram, oregano, garlic, sea salt, olive oil, and parsley. The salad combines fried crumbled bacon, pear, radicchio, endive, olive oil, and white balsamic vinegar. Preheat the oven to 450 degrees and roast seafood about 15 minutes until most shells open and shrimp are pink and opaque. Discard any unopened shellfish and toss the salad while the seafood roasts before serving.
Read at Alternative Medicine Magazine
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