Pesto Manila Clams Recipe
White wine, pesto, bacon, tomatoes + rustic bread
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Ingredients
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Clams & Broth
Bacon & Aromatics
To Serve
Method
Bacon & Aromatics
- 1
Cook bacon
In a large wide skillet or sauté pan over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat renders and bacon is crisped but not over-browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pan (about 1–2 tbsp).
- 2
Sauté aromatics
Add 1 tablespoon olive oil to the reserved bacon fat if the pan is dry. Reduce heat to medium-low, add the finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not brown.
Clams & Broth
- 3
Deglaze and simmer
Increase heat to medium-high and pour in the 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine bubble for 1–2 minutes to reduce slightly.
- 4
Add stock and tomatoes
Add 1 cup chicken/seafood stock, the halved cherry tomatoes, red pepper flakes, salt and black pepper. Bring the liquid to a gentle simmer.
- 5
Add clams and steam
Add the cleaned manila clams in a single layer if possible. Cover the pan with a tight-fitting lid and steam over medium-high heat until clams open, about 5–7 minutes. Shake the pan once or twice during cooking to redistribute heat. Discard any clams that remain closed after 8 minutes.
- 6
Finish with pesto
Once most clams have opened, remove the lid and reduce heat to low. Stir in 1 cup pesto, the cooked bacon (reserve a tablespoon for garnish if desired), and 1 tablespoon fresh lemon juice. Gently stir to coat clams and meld flavors, cooking 1–2 minutes more to warm the pesto but not break its bright color.
- 7
Adjust seasoning
Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice as desired. If the sauce is too thick, add up to 2 tablespoons hot stock or water to loosen.
To Serve
- 8
- 9
Plate and garnish
Ladle clams and generous spoonfuls of the pesto-infused broth into shallow bowls. Scatter the reserved crisp bacon and torn fresh basil over the top. Sprinkle with grated Parmesan if using and serve immediately with toasted rustic bread on the side for dipping.