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 CLAM CHOWDER

Steps:

• In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.

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.