📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven is good and hot; this is crucial for perfectly roasted clams.
2. Scrub your clams! Seriously, give them a good scrub under cold running water. Remove any barnacles or grit; we want these beauties clean as a whistle. Discard any that are open and don't close when you gently tap them.
3. In a large pot, combine the white wine, garlic, butter, parsley, and red pepper flakes. Bring to a simmer over medium heat, but don't let it boil, so don't worry, no need to use a kitchen thermometer. You just don't want to scald the alcohol off.
4. Arrange the clams in a single layer in an oven-safe skillet or roasting pan. It’s best to leave some space between them. Crammed clams steam instead of roast, and that’s no fun.
5. Pour the white wine garlic mixture evenly over the clams. Make sure they're all nicely coated – no shy clams here. Don't be stingy with that beautiful mixture.
6. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until most of the clams have opened. Keep an eye on them; oven temps vary wildly. It’s ok if a few remain stubborn and closed, those guys are just trying to test your clam-roasting skills.
7. Remove the skillet from the oven and carefully transfer the clams to a serving platter using tongs. Discard any clams that remain stubbornly shut; they're probably no good (and potentially bad for you).
8. Garnish with extra parsley and a sprinkle of sea salt. And maybe a squeeze of lemon juice (optional, of course) for a little extra zing. You're welcome.
9. Serve immediately. The best clams are eaten hot and fresh, so get that bread ready!