Thursday, January 23, 2014

You CAN do this at home

I love manila clams.  They're small and flavorful, and pop open, when steamed, in minutes.

1/2 pound per person.
(what follows are ingredients per person/serving)

In a saute pan add a splash of olive oil. Saute a tablespoon of minced shallots until translucent. Add a clove of garlic, a teaspoon of minced jalapenos.  Cook a few seconds, until soft.  Add half an ounce or so of sliced Spanish chorizo, saute briefly.  Into sauce pan splash a bit of white wine about.  Once half-evaporated, add a half a cup of broth (fish, chicken or vegetable) and bring to a boil.   Toss in your rinsed clams, lower to a simmer, cover and check after three minutes.  The clams will be opening right before your eyes.  If not, give it another minute or two, but no longer.  (And don't pry open the closed ones, they're shut tight for a reason).

Serve in a soup bowl with plenty of the spicy broth, crusty bread and sweet butter.

Soooo satisfying!


  1. I love them, too, and do a linguine with clam sauce kind of thing, including anchovies and Parmesan cheese.

    1. I was so inspired by your post, I bought 2 lbs of manila clams at the famer's market today. The chorizo idea is brilliant, but 1/2 an ounce or half a pound?

    2. oops! so sorry i missed this--as much chorizo as your little heart desires.
      How'd it turn out?

  2. Well of course no one but me would eat them over here. Sound yummy though.

  3. This might be too much for me to attempt. But tonight we had salmon with roasted tomatoes and kalamata olives, and we're very happy about it.

  4. Can't do clams or other animals stuck between sea shells. Related to an unfortunate cooking incident - when I found a bunch on the beach as a 12 year old. This also points to my inability to hold court in the kitchen.