Garlic-Steamed Manila Clams
This garlicky wine-sauced shellfish dish is served at The Stinking Rose, a garlic-themed restaurant in San Francisco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Vegetable brush
Ingredients
- 2 tbsp. olive oil
- 8 cloves garlic, chopped
- 2 small shallots, minced
- 1 cup dry white wine
- 1⁄2 cup clam juice
- 3 tbsp. unsalted butter
- 2 tbsp. minced thyme
- Kosher salt
- freshly ground black pepper
- 2 lb. Manila or little-neck clams or mussels, scrubbed
- 2 tbsp. minced parsley
- Crusty bread, for serving (optional)
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