Manila Clams in Garlic and Beer
It’s FINALLY here! National Clams on the Half Shell Day! Yeah. No. We know you weren’t waiting around for today so you could throw some kind of “half shell baked” (did I write that?) party. And a little research shows that no one really knows the origin of this National festivity. But in honor of it, here’s a damn good recipe using just a few ingredients and a little time. Make it. Eat it. Tell us about it. Or just tell us what you think of this National day. Either way, we’re good.
Total: 30 min
Active: 15 min
Yield: 8 servings
- 1 cup olive oil
- 6 cloves garlic, minced fine
- 2 red onions, chopped fine
- 8 dozen small Manila clams, well-scrubbed
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1/2 bunch fresh basil leaves
- 2 cans beer (your choice)
- 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.
Thanks to the Food Network for this recipe.