Manila Clams Recipes

STEAMED MANILA CLAMS

Steps:

• Shortly before steaming, scrub the clams with a stiff brush under cold running water to remove any grit on the shells. If any shells are broken, discard them.
• In a Dutch oven or stockpot, combine wine, garlic, salt, and pepper and bring to a rolling boil.
• Once boiling, add the clams and cover with a lid, reduce heat to medium high, and steam for 5 minutes. With a slotted spoon, remove all opened clams to a large serving bowl.
• Stir the pot and cook any remaining clams for an additional 3 minutes until they open. Discard any clams that don't open. With a slotted spoon, divide clams into individual bowls.
• Add the butter to the remaining clam broth, and stir until it melts. Ladle the clam broth over the bowls of clams.
• Garnish with a splash of lemon juice and a sprinkle of parsley.

MANILA CLAMS IN GARLIC AND BEER

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

MANILA CLAMS

Steps:

• In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
• Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

MANILA CLAMS WITH SOFRITO AND SHERRY

Steps:

• Heat 2 tablespoons oil in large saute pan. Add bacon, and fry until almost crisp. Add peppers, onion, salt and pepper. Strip thyme leaves from stems, and add. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes. Transfer to food processor, and pulse until coarsely pureed.
• Heat 2 tablespoons oil in saute pan. Add sliced garlic, and saute until it starts to brown. Add clams, and cook, stirring, one minute. Stir in sherry. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper. Sprinkle with cilantro.
• Rub bread with remaining garlic, and serve alongside.