Best Manila Clams With Basil And Chiles Recipes

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SPICY CLAMS WITH GARLICKY TOASTS



Spicy Clams With Garlicky Toasts image

There's nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they're paired with lots of herbs and split baguettes. The toasts might seem large, but it's all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.

Provided by David Tanis

Categories     easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 cup chopped scallions, trimmed, white and green parts (from 2 bunches)
3 garlic cloves, minced, plus 2 whole garlic cloves, peeled
2 serrano peppers, finely chopped
1 cup dry white wine
1 cup chicken broth
4 pounds littleneck or Manila clams, scrubbed
1 baguette, split lengthwise, then halved crosswise
½ cup roughly chopped parsley (from 1 small bunch)
1 cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
1 packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
Lemon or lime wedges, for serving

Steps:

  • Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
  • Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
  • As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
  • Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
  • Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

MANILA CLAMS ON THE HALF SHELL WITH FENNEL, LEMON, AND CHILES



Manila Clams on the Half Shell with Fennel, Lemon, and Chiles image

If you love fried clams or a nice bowl of clam chowder, then eating clams on the half shell will be a revelation for you. Serving clams as a crudo plays up their assertive, concentrated clam flavor and guarantees tender meat. It's easy, delicious, and a little bit different. If you don't have baby fennel, you can use finely chopped fennel bulb. For a less spicy dish, you can split the chile lengthwise and remove the seeds and membrane first, then dice.

Yield serves 4 as a first course

Number Of Ingredients 5

1 cup thinly sliced baby fennel
Juice of 2 lemons
1/4 cup best-quality olive oil
1 serrano chile, sliced crosswise paper-thin
24 Manila clams

Steps:

  • Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
  • Shucking clams is a little different from shucking oysters. You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side. If you're going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if you've never done it before. The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
  • Place the shucked clams on a large plate. Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one. Serve immediately.

CLAM PASTA WITH BASIL AND HOT PEPPER



Clam Pasta With Basil and Hot Pepper image

The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly. High heat and a covered pot will have the shells open in minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup basil leaves
1 cup Italian parsley leaves
3 garlic cloves, smashed to a paste
1/4 cup olive oil
Salt and pepper
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed fennel seed, optional
1/2 teaspoon peperoncino (hot red-pepper flakes)
4 pounds small clams, such as little neck or Manila, rinsed of sand
1/2 cup dry white wine
Basil leaves, for garnish
Lemon wedges

Steps:

  • Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
  • Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
  • While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
  • Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 15 grams, Carbohydrate 70 grams, Fat 20 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 3 grams, Sodium 1830 milligrams, Sugar 2 grams, TransFat 0 grams

MANILA CLAMS



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.

MANILA CLAMS IN GARLIC AND BEER



Manila Clams in Garlic and Beer image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 cup olive oil
6 cloves garlic, minced fine
2 red onions, chopped fine
8 dozen small Manila clams, well-scrubbed
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 bunch fresh basil leaves
2 cans beer (your choice)

Steps:

  • Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

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