Garlic-Steamed Manila Clams
At The Stinking Rose, a garlic-themed restaurant in the old Italian North Beach neighborhood of San Francisco, the motto is “we season our garlic with food.” This dish from their menu features manila clams steamed in wine with sautéed garlic, which perfumes the shellfish with its nutty fragrance. Serve it with some good Italian bread for mopping up the sauce. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
- 2 tbsp. olive oil
- 8 cloves garlic, chopped
- 2 small shallots, minced
- 1 cup dry white wine
- 1⁄2 cup clam juice
- 3 tbsp. unsalted butter
- 2 tbsp. minced thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. Manila or little-neck clams or mussels, scrubbed
- 2 tbsp. minced parsley
- Crusty bread, for serving (optional)
- Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.