Wellfleet And Manila Clam Sauce Recipes

MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE

Steps:

• Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
• Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
• Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
• Plate Presentation:
• Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

MANILA CLAMS IN GARLIC AND BEER

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

MANILA CLAMS

Steps:

• In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
• Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

CLASSIC LINGUINE AND CLAM SAUCE

Steps:

• In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
• Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.