Steamed Manila Clams recipe

Here’s a delicious recipe for steamed Manila clams. It’s a simple and flavorful dish that highlights the natural sweetness of the clams.

Steamed Manila Clams

Ingredients:

• 2 pounds Manila clams
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 1 cup white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth or clam juice
• 2 tablespoons unsalted butter
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Clean the Clams:
   • Rinse the clams under cold water to remove any sand or debris. If any clams are open, tap them lightly; if they don’t close, discard them.
2. Prepare the Base:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and soft, about 2-3 minutes.
3. Deglaze with Wine:
   • Pour in the white wine and bring to a simmer. Let it cook for about 2 minutes to reduce slightly.
4. Add Broth and Clams:
   • Add the chicken broth (or clam juice) and bring to a gentle boil. Add the clams to the pot.
5. Steam the Clams:
   • Cover the pot with a lid and let the clams steam for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
6. Finish the Dish:
   • Stir in the butter, lemon zest, and lemon juice. Season with salt and pepper to taste. Sprinkle the chopped parsley over the top.
7. Serve:
   • Transfer the clams and the broth to a large serving bowl. Serve immediately with crusty bread to soak up the delicious broth.

Tips:

• Make sure to clean the clams thoroughly to avoid any grit in your dish.
• You can add a pinch of red pepper flakes for a bit of heat.
• For a more robust flavor, you can add a few sprigs of fresh thyme or bay leaves when steaming the clams.

Enjoy your steamed Manila clams with a glass of white wine and some good company!