Recipe courtesy of B. Smith

Manila Clams

  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: about 6 appetizer portions
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1/2 cup extra virgin olive oil

2 teaspoons garlic chopped

3 pounds clams (Manila, cockles, or littlenecks)

1/2 white wine

1/2 teaspoon crushed red pepper, or more to taste

3 teaspoons ground fennel seeds

3 teaspoons lemon zest, finely chopped, yellow only

2 tablespoons lemon juice

1 1/2 cups tomatoes, cored, seeded, chopped into small pieces

1/4 cup parsley, chopped


  1. In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
  2. Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.
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