Manila Clams are perfect for an easy weeknight dinner. They are nice and meaty with good brine and a slight sweetness. They can be prepared with bacon, shrimp, mushrooms, lemongrass, spicy tomato broth… the list goes on and on. Re-create this recipe with different ingredients as often as you like, it won't get old.
Manila Clam Pasta
Yield: 2 Servings
Time: Approximately 20 minutes
2 # manila clams
2 T + 1 t olive oil
4 cloves garlic
1 t lemon juice
1/2 cup dry white wine
1 # pasta of your choice
1 # shrimp (optional)
1/2 # mushrooms (optional)
salt and pepper, to taste
Rinse clams with ice cold water to remove any potential grit.
Bring a large pot of salted water to a boil over medium-high heat.
Add pasta and cook according to package instructions until al dente.
While the pasta cooks… In a large pot, cook peeled garlic cloves in olive oil over very low heat until soft. Once the garlic cloves have softened, mash them into smaller pieces.
Adjust heat to medium. Add shrimp and mushrooms (if using.) Cook for about five minutes and then remove from the pan. Add manilas, wine, and lemon juice. Cover to steam, checking periodically to remove clams that have popped open.
Drain pasta, toss with 1 t olive oil, and season with salt. Once all the clams have opened and released their liquor into the pot, add everything else. Stir to combine. Add salt and black pepper.