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5 from 1 vote

Manila Clams in Pinot Grigio

One of the easiest, fastest meals to put together were these Manila Clams in Pinot Grigio. My son, Tim, had enjoyed a similar dish on his trip to Europe. He liked it so much; he shared his recreated version with us, his parents when he returned from France. The one-inch wide Manila clams were tender, savory and heavenly. The sweet broth was flavored with Pinot Grigio and added a special dimension to the appeal of this dish. This is an AsianInAmericamag.com recipe by Tim Quirino. Serve this as an appetizer, a side or an entree. Serves 4.
Cook Time30 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Seafood
Cuisine: American, Asian, French
Keyword: Manila Clams Pinot Grigio
Servings: 4 people
Calories: 209kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large stock pot - for boiling clams
  • Large skillet: 12 to 14 inches in diameter

Ingredients

  • 50 whole fresh Manila clams regular-sized, live in their shells
  • 8 to 10 cups water enough to fill a large stock pot
  • 6 Tablespoons unsalted butter
  • 6 cloves garlic peeled, minced
  • 1 whole shallot chopped
  • 1 cup Pinot Grigio
  • 1/2 cup organic vegetable broth
  • 1/2 cup fresh flat leaf parsley chopped, for garnish
  • 1 1/2 teaspoons sea salt divided, use 1/2 teaspoon for boiling clams
  • 1 teaspoon freshly ground black pepper
  • 1 whole lemon sliced, for garnish, to sprinkle juice on cooked clams

Instructions

  • Cook clams the same day purchased. When you get home, wash clams in water. Brush off the beards while washing.
  • In a large stockpot, place the clams and enough water to cover it. Add half a teaspoon sea salt. Over high heat, cover and cook the clams for 10 to 12 minutes. The steam will allow the clam shells to open. (Note: if any clams failed to open, discard them. It's a sign the clams are dead. Do not eat the unopened clams).
  • In a large skillet, over medium high heat, add the butter. After a minute or two, when  butter has melted, saute the garlic and shallots. Swirl these around the skillet for a minute or two till shallots are transparent.
  • Add the Pinot Grigio and deglaze the wine. When it's sizzling (not boiling) after about two minutes, allow the alcohol to cook out, till there is no more scent of the Pinot.
  • Drain the water from the clams in the stockpot. Add the cooked clams to the skillet with the sauteed ingredients. Add the organic broth.Season with salt and black pepper powder. Shake the skillet sideways so the clams settle and blend all around with the rest of the ingredients.
  • Cover and let the broth simmer for 5 minutes more over medium heat.
  • Garnish with fresh flat parsley and lemon slices. Serve hot. Sprinkle lemon juice over clams if desired.
  • Cook's comments: Tim suggested to add more wine or broth if you want a more soupy broth to dip bread into. My sons served these clams together with other dishes they cooked -- baked flounder in lemon, farro with vegetables, eggplants in panko, salad greens, fresh mozarella slices, baguette slices.
  • Ingredient Notes: Manila Clams differ from littleneck clams. I learned from the fish monger the littleneck clams are easy to find here on the east coast. Littleneck clams are about 2-inches wide. They have a greyish-brown shell. Sometimes, I chance upon Manila clams in the supermarket. These are larger and measure about 3 to 4 inches wide. The shells are similar in appearance to the littleneck clams. Manila clams were not originally native to North America. Seafood sources cite Manila clams were introduced to the Washington state from Japan years ago. They are mostly found in northern California and British Columbia. Both types of clams taste sweet and are very juicy when fresh and steamed properly.
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Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 903mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1157IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg