Manila Clams With Basil And Chiles Recipes

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 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 WITH BASIL AND CHILES

Steps:

• 1. Place a large, deep frying pan or wok over high heat. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan. When the oil is hot but not smoking, add the garlic. Cook, stirring, until golden, about 30 seconds. Add the chili pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
• 2. Add the clams, discarding any that fail to close to the touch. Stir to coat with the oil. Cook, tossing and stirring, for 2 minutes, then stir in the chili paste and the fish sauce. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer. Stir in the basil and mint.
• 3. Transfer the clams to a platter or serving bowl, discarding any that failed to open. Serve immediately.

MANILA CLAMS ON THE HALF SHELL WITH FENNEL, LEMON, AND CHILES

Steps:

• Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
• Shucking clams is a little different from shucking oysters. You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side. If you're going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if you've never done it before. The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
• Place the shucked clams on a large plate. Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one. Serve immediately.

CLAMS WITH JALAPEñO, LEMON, AND BASIL

Steps:

• Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

STEAMED CLAMS WITH THAI BASIL AND CHILES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
• Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
• Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
• Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

CLAM PASTA WITH BASIL AND HOT PEPPER

Steps:

• Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
• While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
• Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.