Steaming Manila Clams: A Quick, Easy, And Delicious Guide

Manila clams are oval-shaped bivalves known for their meaty, firm texture and sweet taste. They are small clams with deep, wide bars of colour over a finely ridged shell. They can be baked, poached, sautéed, and steamed, and are a great addition to pasta and soups. Before cooking, it is important to check that the clams are alive by tapping on the shells to ensure they close up. They should also be rinsed under fresh water to remove any grit or algae. To cook, place the clams in a pot or pan with a lid, adding a small amount of liquid such as wine, water, or chicken stock. Steam on medium heat for 5-7 minutes, stirring occasionally to ensure all the clams have room to open up.

How to Cook Manila Steamer Clams

How to prepare Manila clams for cooking

Manila clams are oval-shaped bivalves known for their meaty, firm texture and sweet taste. They are small clams with deep, wide bars of colour over a finely ridged shell.

Before preparing your clams, it is important to check that they are alive. Tap on any open clams or warm them up slightly; live clams should close up, whereas dead clams will remain open. Dead clams should be discarded. Rinse the clams under fresh water to remove any grit or algae from the shells. Listen out for 'clunkers' (a sign of a dead clam or chipped shell) and smell any that seem 'off'—these should be thrown away. You can also soak the clams in cold water for 30 minutes, changing the water two to three times, to remove any remaining grit. However, this step is not essential and will reduce their salt content.

Once cleaned, place the clams in a pot or pan with a lid. Add a splash of liquid—wine, water, or chicken stock—and steam on medium heat for 5 to 7 minutes. The clams are cooked when they open up; this should happen within 3 to 5 minutes for Manila clams, whereas Pacific Littleneck clams will take 10 to 12 minutes. Stir or shake the pot during cooking to ensure all the clams have room to open.

It is important to note that clams should not be overcooked, as this can make them tough and cause them to fall out of their shells. Discard any clams that do not open after cooking, as these may be bad and could cause food poisoning.

How to cook Manila clams

Manila clams are oval-shaped bivalves known for their meaty, firm texture and sweet taste. They are usually cooked by steaming, but they can also be baked, poached, or sautéed.

• Keep the clams refrigerated until you are ready to cook them. Live clams should close up when you tap on them or warm them up a little. Dead clams will remain open and should be discarded.
• Rinse the clams under fresh water to remove any grit or algae from the shells. Listen for any "clunkers", which could indicate a dead clam or a chipped shell.
• You can optionally soak the clams in cold water for about 30 minutes, changing the water two to three times, to ensure they are free of grit. However, do not soak them for too long, as this will kill them, and be aware that soaking will reduce their salt content.
• Place the clams in a pot or pan with a lid. Add a small amount of liquid such as wine, water, or chicken stock.
• Steam the clams on medium heat, with the lid on, for around 5 to 7 minutes. Stir or shake the pot occasionally to ensure all the clams have room to open up.
• Most recipes recommend discarding any clams that do not open after cooking. However, if you are certain the clams were alive when you put them in the pot, you can give them a bit more time and space to open up.
• Manila clams go well with various ingredients, including garlic, shallots, butter, thyme, parsley, and crusty bread for serving.

Ingredients:

• 8 cloves garlic, chopped
• 2 small shallots, minced
• 3 tbsp unsalted butter
• 2 tbsp minced thyme
• Salt and freshly ground black pepper, to taste
• 2 lb Manila clams, scrubbed
• 2 tbsp minced parsley
• Crusty bread, for serving (optional)

Instructions:

• Heat oil in a saucepan over medium heat.
• Cook the garlic and shallots until golden, about 8-10 minutes.
• Add wine, butter, thyme, salt, and pepper, and bring to a boil.
• Add the clams, cover, and cook until the shells open, about 3-4 minutes.
• Stir in the parsley and serve with crusty bread, if desired.

How to serve Manila clams

Manila clams are oval-shaped bivalves known for their meaty, firm texture and sweet taste. They are a versatile ingredient that can be baked, poached, sautéed, or steamed.

Preparation

Before cooking, rinse the clams under fresh water to remove any grit or algae from the shells. Listen for any "clunkers", which could indicate a dead clam or a chipped shell. If you notice any, discard them. Similarly, if you can smell anything off, throw the clam away.

Although not necessary, you may choose to soak the clams in cold water for 20-30 minutes to ensure they are free of grit, changing the water two to three times. However, do not leave them in the water for too long, as this will kill them. Soaking will also reduce their salt content, so you may need to adjust your seasoning later.

Cooking

Place a large pot or pan with a lid on the stove and add some olive oil. Add your aromatics, such as garlic and shallots, and sauté for 8-10 minutes until golden. You can also add other ingredients like celery, mushrooms, or peppers.

Next, add your liquid. This could be wine, water, chicken stock, or beer, along with some butter, thyme, salt, and pepper. Bring the mixture to a boil.

Add the clams to the pot and cover. Steam the clams on medium heat for 5-7 minutes, shaking the pot occasionally to ensure they all have room to open up. Manila clams are generally fully cooked by the time they open up. If they are undercooked, they won't open, and if you overcook them, they will fall out of their shells.

Serving

Once the clams have opened, sprinkle with some parsley and serve with crusty bread to mop up the sauce.

You can also serve the clams over a bed of pasta for a more filling meal.

What to serve with Manila clams

Manila clams are a versatile ingredient that can be paired with a variety of dishes. Here are some ideas on what to serve with them:

Pasta

Manila clams can be used in pasta dishes, adding a briny, sweet flavour to the dish. They can be cooked directly in the pasta sauce or served on the side.

Salads

The cooked meat of Manila clams can be used in salads, adding a briny, sweet flavour to the dish. Their firm texture also provides a nice contrast to the other ingredients.

Bread

Manila clams are often served with crusty bread, such as a baguette or sourdough, to soak up the cooking juices. The bread is considered essential by some, as it enhances the dining experience by providing a vehicle to enjoy the flavoursome broth.

Rice

As an alternative to pasta, Manila clams can be served with rice. This could be in the form of a paella or a simple dish of steamed rice.

Seafood

Manila clams can be paired with other seafood such as crabs, Pacific ocean perch, or flounder. These combinations are especially harmonious as these creatures share an ecological connection, with the clams being a food source for the other seafood in the wild.

Vegetables

Manila clams can be served with a variety of vegetables, such as boiled red potatoes and corn on the cob, as mentioned by a home cook. Other suitable vegetables include mushrooms, celery, and peppers.

Where to buy Manila clams

Manila clams are available year-round and can be purchased from local fishmongers, supermarkets, and online distributors. If you live near the coast, you may be able to find fresh Manila clams at competitive prices in specialised stores or your local supermarket.

Online distributors, such as Giovanni's Fish Market, Pure Food Fish Market, and Seattle Fish Company, offer overnight delivery of live Manila clams to select areas in the US and Canada. These clams are typically sold by the pound, with a minimum order of 2 pounds.

When buying Manila clams, look for attractive and hard shells with deep, wide bars of colour over a finely ridged shell. Most Manila clams are sold when they are 3 to 4 years old and less than 3 inches across.

It is important to note that clams should be refrigerated and removed from their packaging to allow them to breathe. They should not be stored in water or sealed containers.

Frequently asked questions