⅔ lb live Manila clams
1 clove garlic, minced
1 whole dried red chili pepper, seeded, cut in half lengthwise
2 tablespoons white wine
¾ tablespoon unsalted butter
Chopped fresh parsley
2 teaspoons olive oil
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, garlic, and chili pepper into the pan and cook over low heat, stirring occasionally, for about 1 minute or until fragrant.
Add clams and wine, cover, and steam for about 3 minutes.
Once clams open, stir in butter and parsley, and serve warm.
With the clams’ umami and moderate spice level, this dish pairs well with sake. However, feel free to leave out the chili pepper if you are sensitive to spicy foods.
Infuse the oil with the garlic and chili pepper before steaming the clams for a deeply aromatic, flavorful dish.
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.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.