Best Manila Clams In Garlic And Beer Recipes

Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

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.

Steamed Clams in a Beer, Lemon and Garlic Broth image

Provided by Bolistoli

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs littleneck clams (or other small clam)
1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
2 large garlic cloves, smashed
1/2 lemon, sliced into wedges
2 tablespoons butter
1 tablespoon Old Bay Seasoning
fresh ground pepper
salt

Steps:

Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
Combine all ingredients, except clams, in a large pot.
Bring to slow boil over medium heat.
Add clams, turn up heat to medium-high, and cover.
Cook for 5-6 minutes, until shells are wide open.
Discard any clams that do not open with the others, this means they are bad.
Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).