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Manila Clams in Garlic and Beer

Manila Clams in Garlic and Beer
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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

Ingredients:

  • 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)

Directions:

  • 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.

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