Anyone and every one can make this impressive, fast, easy, and super yummy manila clams recipe. Manila clams are thee seafood that takes a home cooked meal to restaurant-worthy level. Tender, tasty manila clams in a white wine garlic sauce, touched with a bit of soy and lemon are lip-smacking so make extra because you’ll be going for seconds.
A bucket o’ clams please!
I grew up eating a lot of fish and seafood, and clams were always a delightful meal. Smothered in sauce, with sides of rice, pasta, or baguettes to finish it all up.
Manila clams were the best of them. Small and delicate in size. Texturally, tender and just right. Not chewy and tough, so Manila clams (you might already know) are one of the very best choices for a clams dish.
As a young person, getting introduced to the world of seafood, Manila clams were always a home run and still are.
What’s Good About Manila Clams
- very fast to make a five star dish
- very easy to prepare, cook, and eat
- tender and delicious bite
- small size
- Manila clams are plump, mildly sweet, and low fat
- easy to find at grocery stores and seafood markets
- perfect for family style meals
What are Manila Clams
Manila clams, aptly named, are native to Philippines and across the shores of Asia.
They are also known as a popular clam choice in many restaurants, called Japanese littleneck clams.
Nowadays, Manila clams are so widely popular and commercially harvested that you can find them worldwide. They are even found in the shores of the Pacific Coast. (1)
Manila clams have certainly made their mark, and are one of the easiest varieties of clam to find at any seafood market and most grocery stores.
INGREDIENTS
Manila clams should be the highlight of the meal and therefore, require only a few key ingredients for a mouthwatering sauce that keeps you eating.
For this recipe, I added linguine which makes this recipe kid friendly as well (my kids love pasta). You can also omit the pasta and just serve the clams with the sauce and some other sides.
- Manila Clams
- Fresh Garlic – Fresher the better. Smashed and minced well.
- Olive Oil – sauté the garlic
- White Wine – Adds lots of flavor and acidity
- Butter – Balance
- Soy Sauce – Flavor boost
- Scallions – Garnish, but a must have.
- Salt and Pepper – Just to taste
- Fresno Chilies – (optional) Garnish
- Fresh Lemon – to squeeze
Serving Suggestions
- just Manila clams with the sauce
- with Linguine
- with Rice
- with French Baguettes
- with Mash Potatoes
EQUIPMENT
Large Braiser Pan with a Tight Lid – The key to getting perfectly cooked Manila clams is having a pan with a tight lid so the clams steam out and open up in just a few minutes.
If the lid is tight enough, the heat and steam opens those clams up for the perfect cook.
You also need space so the clams are not stacked on top of one another. This way they open up wide when cooking.
How to BUY Clams
Buying good clams is important.
This way you and whoever is eating the Manila clams will get the best quality, and not feel bad or worse from poorly chosen clams.
Clams need to purchased fresh and in good quality. If you cook the Manila clams and they don’t open up, these ones should be discarded.
How to buy clams is easy following these points.
- The seafood market and section should be clean and not smell fishy. Clams should never have a “fishy or potent smell”. A fresh, briny, saltwater smell is normal.
- The ice should be clean.
- The clams should be TIGHTLY SHUT CLOSED.
- Do NOT buy open clams. If they are a little open, and you tap on it and they close, they are still live and okay. The clams need to be shut.
- They need to stay cold.
- The shell should be intact.
How Many Clams Should You Buy Per Person?
If the Manila clams are the main dish recipe, go for two pounds per person.
If you have another seafood dish or more main dishes, then one pound of clams is good per person.
This Manila clams recipe is a great party food option for a big sit down dinner. I would buy extra because usually folks will be back for more.
How to Clean Clams
Cleaning clams is essential to a dirt free meal. I know when my kids were little I would cringe at their first tastes of sand at the beach, but it didn’t take much for them to realize it wasn’t very good.
Here’s how to clean clams…
- Rinse clams in cold water.
- Place them in a colander, then place the clams in the colander in a big bowl of cold water with ice. Be sure the clams are completely submerged.
- Add two tbsp salt and mix.
- Let the clams sit in the salt water for 45 minutes.
- Shake around and remove the colander.
- Rinse the clams under cold water and gently scrub each one to remove any additional residue.
- Give a final rinse and done. Keep them in cold water till ready to use.
HOW TO MAKE This Manila Clams Recipe
This Manila Clams recipe is a show stopper that makes you eat with your eyes, and then once you taste everything, game over. Make more than you think, most likely you’ll eat it all.
NOTE: Have your mise en place (all ingredients and set up ready) because THIS IS A FAST RECIPE.
- Clean and prep clams as instructed in the above section of this article.
- Heat pan, add oil, sauté the garlic.
- Add white wine. High simmer to boil for two minutes for alcohol to burn off.
- Add soy sauce.
- High simmer and add the clams and butter.
- Close lid tightly and do not open for three minutes.
- At the three minutes, the clams should be open. If not, mix and return lid for one more minute.
- Discard unopened clams.
- Sprinkle salt and pepper to taste. Garnish with thin sliced scallions and Fresno chilies. Squeeze fresh lemon.
- Serve and Enjoy!
ADD INS AND VARIATIONS
This Manila clams recipe stands well alone, but these suggestions add variety once you’ve landed this base recipe.
- Add more butter, use half the white wine, and add cooked pasta, like linguine, to the mix.
- Add Shiitake mushrooms.
- Add grated ginger for a zesty broth.
- Add spinach at the end for some green.
WHAT TO SERVE WITH Manila Clams and Sauce
This recipe is complimented by anything that helps gather up that sauce so try:
- pasta
- baguette
- steamed rice
- rice pilaf
- cous cous
- cauliflower rice
FAQS
This is best served fresh and right away. I do not recommend storing leftovers because the Manila clams will change in texture during reheating. If you do happen to have leftovers, then consume the next day and reheat the clams on the stove with some steam and add some butter.
It’s really easy to make this gluten free. Just use tamari or gluten free soy sauce.
This is a healthy and yummy recipe to eat in moderation.
Equipment
- 1 bowl
- 1 colander
Ingredients
- 4 lbs Manila clams
- 2 tbsp olive oil
- 5 garlic cloves smash and mince
- 1¼ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 2 tbsp soy sauce
- 4 tbsp butter
- ¼ cup scallions thin sliced
- 1 tbsp red Fresno chili optional garnish; thin sliced
- Salt and Pepper to taste
- 2 whole lemons wedges to use as garnish
Instructions
Prepare Ingredients
- Clean the Manila clams well. Follow the steps in the article above that go over soaking the clams in salt water for 45 minutes then cleaning them well before cooking. Use clams that are closed.Prep all ingredients (cut and slice per the above recipe list) before starting the cook because this is a very fast recipe.
Make Manila Clams in White Wine Garlic Sauce
- Heat pan well. Add oil. Sauté the garlic until fragrant.
- Add the white wine. Very high simmer for two minutes. Be sure to have the high simmering.
- Then, add soy sauce. Add the clams. Add the butter as is.
- Close the lid tightly for three minutes. High simmering.
- Open the lid and the clams should have opened up. Close the lid if they need another minute. Discard closed clams that never opened (do not consume those ones).
- Mix around and spoon sauce over the clams, lower the flame.Sprinkle some Salt and Pepper.
- Remove from the heat, garnish with the very thin sliced scallions and Fresno chilies. Add linguine pasta if you like. Put lemon wedges on the side.
- Serve immediately and Enjoy!
Notes
- serve in a big bowl with just the sauce and clams and have French baguettes on the side or pasta
- IF ADDING PASTA: Add twice more butter, use only half the white wine, and add cooked pasta, like linguine, to the mix.
- serve with rice, cauliflower rice, or quinoa
- serve with sides like mustard greens and noodle dishes
- Make it a brunch to believe with a seafood feast theme, and serve this Manila clams recipe with more seafood dishes like a spicy prawns bake, salt and pepper shrimp, and some easy to make ten minute salmon.
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