Northwest Manila Clams Recipe
Steamed in clam nectar with olive oil, garlic and lemon.
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Ingredients
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Clams and broth
Aromatics & seasoning
To serve
Method
Clams and broth
Purge and clean clams
Place live Manila clams in a large bowl and cover with cold water. Add 2 tsp coarse salt and stir to dissolve. Let clams sit for 20–30 minutes to purge sand. Rinse clams under cold running water, scrub any remaining grit from shells, and discard any clams with broken shells or that do not close when tapped.
Measure clam nectar and white wine. If you prefer a lighter broth, add up to 1 cup water (optional). Reserve at least 1 cup clam nectar for steaming liquid.
Aromatics & steaming
In a wide, heavy-bottomed sauté pan or Dutch oven with a tight-fitting lid, warm 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter over medium heat until butter is melted and foam subsides.
Add 1 tbsp finely minced shallot and sauté 1–2 minutes, until softened and translucent but not browned.
Add 4 minced garlic cloves and 1 tsp fresh thyme leaves (or 1/2 tsp dried). Sauté 30–45 seconds until fragrant; do not let garlic brown.
Add 1 tsp crushed red pepper flakes and 1 tsp freshly ground black pepper; stir to combine.
Pour in 1 cup clam nectar and 1 cup dry white wine (and up to 1 cup water if using). Increase heat to medium-high and bring liquid to a gentle simmer.
Carefully add the cleaned clams to the simmering broth in a single layer if possible. Immediately cover the pan with the lid.
Steam clams for 5–8 minutes, checking after 5 minutes. Clams are done when most have opened; discard any that remain tightly closed after 8 minutes.
Remove pan from heat. Use tongs or a slotted spoon to transfer opened clams to a warmed serving bowl, reserving the cooking liquid in the pan.
Finishing & to serve
Return the pan with the cooking liquid to low heat. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust seasoning; add a pinch of salt only if needed (clam nectar can be salty).
Swirl in 2 tbsp chopped fresh parsley. If desired, finish with an extra drizzle (about 1 tbsp) of extra-virgin olive oil for gloss and richness.
Pour the warm broth over the clams in the serving bowl. Garnish with the remaining 1 tbsp parsley and lemon wedges.
Serve immediately with crusty bread or grilled sourdough slices to soak up the clam nectar broth.