Best 6 Manila Clams Recipes

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

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.

ORANGE ROUGHY WITH SWEET AND HOT PEPPERS AND MANILA CLAMS

Steps:

• Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.
• Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.
• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.

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.

LINGUINE WITH MANILA CLAMS, PANCETTA, AND HOT CHILIS

Steps:

• 1. Bring 6 quarts water to boil and add 2 tablespoon salt. 2. In a large sauté pan heat oil till just smoking and sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). 33. Add hot chilis, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. 4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. 5. Add chopped parsley, pour into warm serving bowl and serve.

ARTICHOKE CONFIT WITH ALMONDS, MANILA CLAMS, AND VERMOUTH

Steps:

• For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon. Take each artichoke, and remove all outer leaves, and discard. Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin. Rub generously with the remaining lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. With a spoon, scoop out the choke, and discard. Rub the entire surface of the artichoke with lemon, and place in the water. Repeat this process for all the artichokes. Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water. Set aside.
• Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat.
• To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry). Add the clam juice and continue to reduce until mixture equals 1 cup. Add the clams, cover pot, and steam until barely open.
• Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and return liquid to pan. Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup. Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot.
• Remove clams from shells, and season them lightly with salt. Set aside.
• Drain the artichokes and add them to the oil, and cook gently for 10 minutes. They will bubble vigorously as the moisture evaporates. The artichokes will be done when golden and slightly wrinkled (test one to be sure). Remove from oil, season with salt, and set aside.
• To serve, place a small pile of artichokes in the center of four plates. Place 5 clams around each pile, and spoon the vinaigrette over them. Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.