Manila Clams Recipes
MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
MANILA CLAMS
Provided by Food Network
Time 17m
Yield about 6 appetizer portions
Number Of Ingredients 10
Steps:
- 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.
MANILA CLAMS WITH BASIL AND CHILES
Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Most Asian markets carry it, but you may substitute the more common Italian, or sweet, basil, if necessary. Serve these fiery clams with plenty of steamed jasmine rice and a Northwest ale. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.
Provided by lazyme
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a large, deep frying pan or wok over high heat.
- When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
- When the oil is hot but not smoking, add the garlic.
- Cook, stirring, until golden, about 30 seconds.
- Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
- Add the clams, discarding any that fail to close to the touch.
- Stir to coat with the oil.
- Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce.
- Cook, stirring frequently, until the clams have opened, 3-5 minutes longer.
- Stir in the basil and mint.
- Transfer the clams to a platter or serving bowl, discarding any that failed to open.
- Serve immediately.
Nutrition Facts : Calories 139.3, Fat 7.8, SaturatedFat 0.7, Cholesterol 15.3, Sodium 664, Carbohydrate 8.8, Fiber 1.5, Sugar 2, Protein 9.1
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