[MED] 3 min + 5 min
2 lb live Manila clams, soaked in 3% salt water
2 tablespoons olive oil
4 cloves garlic, peeled, crushed
2 tablespoons sun-dried tomatoes, roughly chopped
¼ cup white wine
4 tablespoons Italian parsley, roughly chopped
Soak the clams in 3% salt water (1 oz salt for every 1 quart water) overnight or at least 6 hours so the clams spit out sand that may be inside. Wash the clams well under running water until clean.
Add olive oil and garlic in the pot and cook over [MED] heat for 2-3 minutes or until the garlic is golden brown.
Add clams and sun-dried tomatoes in the pot; stir well. Drizzle white wine, cover and steam over [MED] heat for 5 minutes.
Once cooked, uncover and sprinkle parsley. Season with salt if necessary. Serve warm.
Live Manila clams should be slightly open, and should shut quickly when you tap on them. If clams do not shut or float in water, they are dead. If closed clams do not open after cooking, they are also dead. Discard dead clams.
Credit: Chef Tetsu Yahagi - Recipe video
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