Recipe courtesy of B. Smith
Manila Clams
- Yield: about 6 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 420
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 68
- Sodium
- 1371
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
Ingredients
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
Directions
- 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.
- 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.