Manila clams are similar to “steamer clams” of the Pacific Northwest and “little neck clams” of New England’s Atlantic coast. They are common fare in the South Pacific where Polynesians gather them daily and sell them in coconut-leaf baskets for about USD $2.50 a kilo (2.2 pounds). Manila clams have a slightly thinner shell and usually measure 1 to 1-1/2 inches in diameter. They are tender sweet morsels that cook up quickly and make a perfectly light starter dish for dinner or a main-course for lunch. The broth made with dry white wine or vermouth plus aromatics should be mellow enough not to overpower the delicate flavor of the clams yet the aroma should be enticing enough that you’ll want to slurp it from a shell and dip into it with chunks of warm crusty bread.
Check out WholeFoods, better fish mongers or Asian/Fillipino markets. Buy the freshest clams you can get. They should be already cleaned but it doesn’t hurt to give them a good rinse in cold water and soak in cold water with sea salt while you prepare the rest of the meal. Iodized salt will kill the poor creatures before they’re cooked so be sure to use sea salt. Discard any clams that are open and do not close on their own when tapped.
Ingredients:
- 1 pound fresh manilla clams (littlenecks or steamers)
- 2 Tbsp olive oil, divided
- 2 small shallots, minced
- 2-3 cloves garlic, minced
- 2 scallions, leaves and bulbs, sliced thin
- sea salt and fresh ground black pepper to taste
- 2 Tbsp chopped parsley
- pinch of dried tarragon or few fresh leaves
- 1/2 tsp dried thyme or 1 sprigs of fresh thyme
- 2-3 dashes of Tabasco sauce or pinch of hot red pepper flakes
- 1 cup of dry white wine
- 2 cups of water
- 1 lemon, cut in wedges
Method:
- In a large sauce pan over medium heat, quickly saute the shallots, garlic, and scallions in olive oil just until soft.
- Add parsley, tarragon, thyme, Tabasco, wine and water. Over medium high heat, bring to a boil.
- Toss in the prepared clams and cover. Cook for 5-8 minutes or just until the clams open.
- Remove clams from broth to serving bowl(s), stir broth with 1 Tbsp olive oil and pour over clams. Serve with crusty bread and lemon wedges.
Variations:
- Add 2 Tbsp of basil pesto butter in place of tarragon and thyme. Omit second Tbsp of olive oil.
- For a spicier version, add minced habanero, serano or jalepeno pepper to the saute. Omit Tabasco sauce.
