Today I was at the Japanese market shortly before lunch when I spied already clean manila clams in a clean saran wrapped container.
Stopped briefly to consider what I had at home that I could cook with clams and a simple wine, butter and garlic recipe came to mind. This is more like an appetizer for 2 in terms of portions.
- 2 tablespoons of olive oil
- 6 cloves of minced garlic
- 1/2 diced tomato
- 16 fresh manila clams
- 2 tablespoons of butter
- 1/2 cup white wine, I usually use a crisp white wine – such as Pinot Grigio, Sauvignon Blanc & Unoaked Chardonnay
- 1/2 tablespoon fresh chopped parsley
- salt to taste
- In a saucepan heat the olive oil and then add the minced garlic.
- Wait till the garlic has started to brown then add the 1/2 cup of wine
- Reduce the wine by 1/2, then add in the clams
- Steam clams until they are mostly open add in the butter, discard any that have not opened. (Mine all opened, victory!)
- Add salt to taste.
- Pour everything into a serving bowl and toss with tomatoes and parsley.
Also nice is to serve the soupy goodness with toasted french bread.