Manila Clams Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the Manila clams under cold water to remove any sand. Slice the Portuguese sausage into bite-sized pieces. Clean the Hon shimeji mushrooms and separate into clusters.

2. 2

   Sauté the Aromatics

   In a large pot over medium heat, heat the olive oil. Add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.

3. 3

   Cook the Sausage

   Add the sliced Portuguese sausage to the pot and cook for 5-7 minutes, until slightly browned.

4. 4

   Add Mushrooms and Curry

   Stir in the Hon shimeji mushrooms and curry powder. Cook for another 2-3 minutes until the mushrooms begin to soften.

5. 5

   Combine with Clams

   Pour in the coconut milk and add the rinsed Manila clams. Stir well, then bring to a gentle simmer.

6. 6

   Cook the Clams

   Cover the pot and let it simmer for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.

7. 7

   Season and Serve

   Remove from heat, season with salt and black pepper to taste. Garnish with chopped fresh cilantro before serving.