Sauteed Manila Clams in White Wine and Coconut Water (serves 3-4)
3 Tbsp olive oil
5 garlic cloves, smashed and chopped
1/2 medium white onion, chopped
2 tomatoes, deseeded and diced
1/2 to 1 cup white wine (use 1 cup if you prefer more broth)
1/2 to 1 cup coconut water (use 1 cup if you prefer more broth)
5 lbs manila clams, washed well in cold water
1/4 cup chopped Chinese chives
A few sprigs of cilantro, chopped
1 Tbsp lemon juice
Salt to taste (if interested)
1) Heat a large pan over medium high heat. Once the pan is hot add oil.
2) Add garlic and onion. Saute about 2 minutes or until the onion is soft.
3) Add tomatoes, wine, coconut water and clams. Turn heat a little higher until the liquid starts to boil. Cook, stir occasionally until the clams open up (about 5-7 minutes).
4) Add chives, cilantro and season with salt if interested. Stir and remove from heat.
*If you prefer less broth then add about 1/2 cup of white wine and 1/2 cup of coconut water instead. If you want to add salt, add only after all the clams have opened up. Give it a taste and then add salt according to your taste. Avoid cooking too long after they opened up as this will make them tough and chewy.
|manila clams on ice|
(Pike Place Market, Seattle, WA, 2015)
|after hours at Pike Place Market (Seattle, WA, 2015)|