Steamed Manila Clams
Manila clams steamed open in white wine, garlic and butter with plenty of bread for the broth.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Wide pot with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 8 g
- protein
- 22 g
- calories
- 260
Instructions
- 1
Purge the clams in cold salted water for 30 minutes and discard any that stay open when tapped.
- 2
Melt half the butter and soften the shallot, garlic and chilli without browning.
- 3
Add the wine and bring to a hard boil.
- 4
Tip in the clams, cover and steam 4-5 minutes, shaking the pot, until they open.
- 5
Discard any that stay shut, then swirl in the remaining butter and lemon juice.
- 6
Scatter parsley and serve with bread.
Chef's tips
Purging removes the grit that otherwise ends up in every mouthful of broth.
Ingredient substitutions
- white wine → fish stock with a squeeze of lemon
Storage
Eat immediately.
Common mistakes to avoid
- •Skipping the purge
- •Overcooking so the clams shrink
Serving suggestions
Cooked Steamed Manila Clams?
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