Steamed Manila Clams Recipe

Purge and clean clams

Place the Manila clams in a large bowl of cold water with a tablespoon of salt and let sit 20–30 minutes to purge sand. Rinse clams under cold running water and scrub any barnacles or grit from shells. Discard any clams with cracked shells or that do not close when tapped.

Prepare cooking liquid

In a measuring cup combine clam nectar, white wine (if using) and water. Set aside. This will be the steaming liquid that imparts flavor.

Saute aromatics

Heat a large wide pot or deep skillet with a tight-fitting lid over medium heat. Add the olive oil. When hot but not smoking, add the sliced or minced garlic and chopped shallot (if using). Sauté, stirring, until fragrant and the shallot is softened, about 1–2 minutes — do not let the garlic brown.

Add liquids and seasonings

Add the clam nectar/wine mixture to the pot and bring to a gentle simmer. Stir in the lemon zest, red pepper flakes, salt and black pepper. Taste the liquid and adjust seasoning lightly; remember the clams and clam nectar are naturally salty.

Steam the clams

Increase heat to medium-high. Add the cleaned clams to the simmering liquid in a single layer if possible. Cover the pot with the lid and steam until the clams open, 5–8 minutes. Check after 4 minutes and gently shake the pot once or twice to redistribute heat. Discard any clams that remain closed after 8 minutes.

Finish sauce

Once most clams have opened, remove the pot from heat. Immediately stir in the lemon juice, chopped parsley and the butter (if using) until the butter melts and the sauce becomes glossy. Taste and adjust with additional lemon juice or a pinch more salt if needed.

Serve

Transfer clams and their steaming broth to a warmed shallow bowl or serve straight from the pot. Sprinkle with extra parsley and a light drizzle of olive oil if desired. Serve with crusty bread to soak up the clam broth. Estimated serving size: about 1/2 lb clams per person.