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.

The best shellfish for this recipe are those that have been harvested just minutes or a few hours from their briny homes. I live in Utah so the best I can do is shellfish that is a day old. While they are still good to eat, they are not as heavenly on the tongue as fresh ones straight from the ocean to your plate!

The following recipe works great with clams or mussels. If you are lucky enough to live by a beach or bay that has a population of edible clams and mussels then it is easy and inexpensive to gather your own shellfish for this recipe. In most states, it is necessary to have a fishing license to collect clams and mussels. Certain states may also have seasons for the collection of clams and mussels. It is very important that you have the proper licenses and know the season dates before you gather your shellfish. Check your states fish and wildlife website for regulations and license requirements.

Ingredients

Oak or Cherry Wood.

Cast Iron Skillet.

1 stick of butter.

2 pounds clams or mussels.

5 cloves of garlic.

1 cup of a 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.

Directions

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!

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