Manila Clams with Wine, Butter and Garlic

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Jan 152015
 

manila clams with wine garlic and butter

Yum, one of my favorite simple suppers is steamed Manila clams with white wine, butter, garlic and shallots. It’s so easy you don’t even really need a recipe, although I’ve got one for you. This meal manages to be unfussy yet elegant at the same time, which is often just what we need at our house after a stretch of burgers, tacos and pasta.

One of the best parts of this dish is that it’s a one pot meal – just add a loaf of crusty bread to soak up the sauce and you’re good. If we’re feeling really motivated we sometimes also add a green salad.

Steamed Manila Clams in White Wine
serves 4

  • 3 lbs Manila clams, live
  • 4 tablespoons butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 cups white wine
  • 1/4 cup fresh parsley, chopped

1. Rinse off the clams and inspect them – discard any clams that are open and don’t close up when they are knocked together. Most clams you purchase these days are farmed clams and are quite clean so they just need a rinse – if you’ve harvested them yourself or suspect they might be sandy you can leave them in the fridge in a bowl of clean water for 30 minutes so they can flush the sand through their system.

2. In a large stockpot or dutch oven melt the butter over medium heat – when the foam subsides add the shallot and onion and saute until they’ve softened but not browned.

3. Add the drained clams to the pot and stir to coat with the butter, shallots and garlic. Pour in the wine and stir again briefly, then cover the pot and simmer for about 10 minutes.

4. Check the clams – make sure they’re all opened and discard any that haven’t. Add the chopped parsley, stir and cook for a minute more.

5. Serve the clams in bowls with their sauce and good bread on the side.

manila clams wine garlic butter