Manila Clams And Santa Barbara Mussels Recipe

Purge and clean shellfish

Rinse clams and mussels under cold running water. Discard any with cracked shells or that do not close when tapped. To purge sand from the clams, dissolve 1 tbs coarse salt in 2 cups ice water in a large bowl, add the clams and soak for 20–30 minutes, occasionally agitating. Rinse again. Scrub mussels with a brush and remove beards by pulling toward the hinge; rinse.

Make quick marinara

Heat 2 tbs extra-virgin olive oil in a wide sauté pan or shallow pot over medium heat. Add the sliced garlic and chopped shallot and cook, stirring, until fragrant and soft, about 1–2 minutes (do not brown). Stir in 1 tsp tomato paste and cook 30 seconds. Add the crushed tomatoes, red pepper flakes, dried oregano, sugar (if using) and 2 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to meld flavors. Stir in torn basil leaves right at the end and remove from heat. Keep warm while preparing shellfish.

Steam shellfish in marinara

Return the pan to medium-high heat. Add the purged clams and mussels to the simmering marinara, cover, and steam for 5–7 minutes, shaking the pan or stirring gently once. After 5 minutes, check—shells should open. Remove any that remain closed. Once shells are open, spoon sauce over the shellfish and turn off heat. Finish with a drizzle of olive oil, torn basil leaves and a sprinkle of chopped parsley if using.

Prepare velouté base

In a wide sauté pan or shallow pot, melt 3 tbs butter over medium heat. Add the minced garlic and shallot and cook until softened and fragrant, about 1–2 minutes, without browning. Sprinkle 1 tsp flour over the aromatics and cook, stirring, for 30–45 seconds to remove the raw flour taste.

Finish velouté

Deglaze the pan with 3 tbs dry white wine, scraping any browned bits, and reduce by half (about 1–2 minutes). Add 3 tbs fish stock or clam juice and bring to a gentle simmer. Stir in 1 tbs heavy cream and 1 tsp lemon juice. Season with 1 tsp salt and 1/2–1 tsp freshly ground black pepper. Taste and adjust seasoning. Fold in the thinly sliced basil immediately before adding shellfish.

Steam shellfish in velouté

With the velouté simmering over medium-high heat, add the clams and mussels, cover, and steam 5–7 minutes, shaking the pan once or twice. Check after 5 minutes: discard any unopened shells. Once open, spoon sauce over shellfish and turn off heat. Finish with a pat of butter or a drizzle of olive oil and scatter the torn basil and parsley over the top.

Warm sourdough slices: while shellfish steam, toast or warm sourdough slices in oven at 350°F (175°C) for 5–6 minutes or in a skillet with a little olive oil until crisp at the edges.

Plate: Transfer steamed clams and mussels with their sauce to a shallow bowl or individual appetizer plates. Garnish with remaining torn basil leaves, chopped parsley (optional), a light drizzle of extra-virgin olive oil and a lemon wedge. Serve immediately with warm sourdough for dipping in the sauce.

Timing and notes: total active cooking time from cleaned shellfish is roughly 15 minutes. Use either marinara or the white wine velouté as your sauce—both use the same steaming method. Always discard any shellfish that remain closed after cooking.