Sunday, July 26, 2015

Sauteed Manila Clams in White Wine and Coconut Water (serves 3)

I have heard of manila clams but I have never eaten any. Recently in Seattle, Washington I purchased five pounds of fresh clams from an Asian store in the International District. They are not only sweet and tender but also free of sand and grit! This dish turns out quite good especially with the sweet broth from the white wine and coconut water. I invited a Japanese colleague over to help us eat them. We agreed that this dish would also make a great entrée by adding any type of noodles or pasta. You may add a little salt if interested. However, I don't think it is necessary since the juice from the clams is plenty salty.

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)
*As much as I enjoy watching the bustling activity at Pike Place Market during the day I almost prefer the peacefulness after hours. I wonder where the vendors keep all their supplies??

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