Christian and I had been saying that we wanted to make clams this summer since neither of us had, so one Saturday morning a few weeks back we stopped off at Fisherman's Terminal to pick up some fresh manila clams to make for dinner. We followed a few different recipes online {including this one from the mussels I made a few years back} and the end result, paired with some delicious Sea Wolf Bakers bread we had picked up at the farmer's market and some crisp white wine was the perfect simple and yummy summer meal to share.
Manila Clams with White Wine
Ingredients
2 tblsp olive oil
1 small onion, finely chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 lbs fresh clams, rinsed and cleaned
Several sprigs fresh thyme
1/2 cup dry white wine
1/2 cup chicken stock
Salt & Pepper
Instructions
1. Heat oil in large pot over medium high heat. Add onion, shallots, and garlic to pot and saute until the onion is translucent and tender.
2. Add clams, wine, stock, and thyme to pot and cover with lid, cooking 3-4 minutes. Stir mixture well, circulating the shells throughout the liquid.
3. Discard any shells that do not open. Season with salt and pepper, and ladle into soup bowls with plenty of broth. Serve with crusty bread for dipping and leftover wine.
stephanie marie
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