Manila Clam Soup Recipes

MANILA CLAMS

Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

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 CLAM SOUP

Manila Clam Soup image

A long time family friend gave me this recipe just before he retired. He was a chef at a 5 star restaurant in San Diego and this was a highly requested soup by customers. If you love clams, you will love this soup. It's super easy to make and ohhh, so delicious! It's one of my favorite dishes to make when company is over. It goes great served with crab cakes. I haven't made it in a while but I'm gettin' a craving for it. Photo will be coming when I do.

Provided by Tamara Bonneru @GmamaGpapa

Categories Other Soups

Number Of Ingredients 6

Ingredients

- several manila clams (i usually purchase 20)
1 medium yellow onion
4 clove(s) garlic, freshly pressed
1 - ginger root
15 - spring onions
1 1/2 teaspoon(s) olive oil

Steps:

Be sure to purchase only freshly stocked clams. Cut onion in half then cut into thin slices. Press your garlic cloves. Peel and slice ginger root into rounds. Wash spring onions then cut both ends off. Then slice into 2-3 inch pieces,
Clean and wash clams thoroughly, scrubbing shells if necessary to remove mud and sand from the shells. Soak them in a deep bowl of water for 20-30 minutes for the clams to vomit up the sea water and sand inside of them. Wash again until the water clears.
On medium heat, saute yellow onions in olive oil in a deep pot until transparent. (you can use a wok and transfer to the pot if you like, but I prefer not to make extra work for myself). Add garlic, ginger root and white part of spring onions.
When garlic turns half brown, add clams in small portions while stirring, cover for 5 minutes, turn clams and add very hot water to cover clams by an inch or two. Bring to boil. Add either shrimp or chicken bouillon and cracked pepper to taste. Bring back to boil until clams open. Add green stalks of spring onions and turn off heat. Enjoy!!

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