Aaah...a steamy bowl of Manila Bay Clams on a brisk March day. Dip a piece of bread into the broth and get yourself a little piece of h-e-a-v-e-n. (I like La Farine's seeded or whole wheat baguettes.)Here's my take on a classic appetizer:
Thrilla in Manila Clams
5 lbs of uncooked, cleaned Manila Bay Clams in the shell
1 bottle of Pinot Grigio
1/3 cup finely chopped garlic cloves
1/2 cup finely chopped shallots
1/2 cup coarsely chopped Italian or flat leaf parsley
1/2 cup butter
3 Tbsp extra virgin olive oil
On medium high heat, saute garlic and shallots just enough to sweat them. Quickly add clams, mixing until some of the clams begin to open. Add the entire bottle of Pinot Grigio, reduce to mediaum heat, add butter. Simmer until the alcohol begins to evaporate from the broth (about 15 minutes). For a thicker broth, simmer 15 minutes longer. Add the parsley right before serving and mix it thoroughly through out the pot.
Serve steaming hot!
Serve steaming hot!
And here's your musical & visual selection for this little dish:
Here's a thriller from Kibawe, Bukidnon, Mindanao, Philippines:
