Best 8 Manila Clams With Basil And Chiles Recipes

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Manila clams are a versatile and delicious seafood that can be cooked in a variety of ways. One of the most popular methods is to stir-fry them with basil and chiles. This dish is quick and easy to make, and it's packed with flavor. The clams are tender and briny, the basil is fragrant and herbaceous, and the chiles add a touch of heat. Serve this dish with rice or noodles, and you'll have a meal that's sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

MANILA CLAMS IN GARLIC AND BEER



Manila Clams in Garlic and Beer image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 8

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)

Steps:

  • 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.

MANILA CLAMS



Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

Steps:

  • In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
  • Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

CLAMS WITH JALAPEñO, LEMON, AND BASIL



Clams with Jalapeño, Lemon, and Basil image

Categories     Garlic     Pepper     Steam     Low Carb     Quick & Easy     Lemon     Basil     Clam     White Wine     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

  • Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

CLAM PASTA WITH BASIL AND HOT PEPPER



Clam Pasta With Basil and Hot Pepper image

The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly. High heat and a covered pot will have the shells open in minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup basil leaves
1 cup Italian parsley leaves
3 garlic cloves, smashed to a paste
1/4 cup olive oil
Salt and pepper
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed fennel seed, optional
1/2 teaspoon peperoncino (hot red-pepper flakes)
4 pounds small clams, such as little neck or Manila, rinsed of sand
1/2 cup dry white wine
Basil leaves, for garnish
Lemon wedges

Steps:

  • Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
  • Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
  • While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
  • Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 15 grams, Carbohydrate 70 grams, Fat 20 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 3 grams, Sodium 1830 milligrams, Sugar 2 grams, TransFat 0 grams

MANILA CLAMS ON THE HALF SHELL WITH FENNEL, LEMON, AND CHILES



Manila Clams on the Half Shell with Fennel, Lemon, and Chiles image

If you love fried clams or a nice bowl of clam chowder, then eating clams on the half shell will be a revelation for you. Serving clams as a crudo plays up their assertive, concentrated clam flavor and guarantees tender meat. It's easy, delicious, and a little bit different. If you don't have baby fennel, you can use finely chopped fennel bulb. For a less spicy dish, you can split the chile lengthwise and remove the seeds and membrane first, then dice.

Yield serves 4 as a first course

Number Of Ingredients 5

1 cup thinly sliced baby fennel
Juice of 2 lemons
1/4 cup best-quality olive oil
1 serrano chile, sliced crosswise paper-thin
24 Manila clams

Steps:

  • Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
  • Shucking clams is a little different from shucking oysters. You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side. If you're going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if you've never done it before. The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
  • Place the shucked clams on a large plate. Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one. Serve immediately.

HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)



Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) image

Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.

Provided by Toi

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 6

Number Of Ingredients 8

5 tablespoons vegetable oil
5 cloves garlic, minced
2 pounds small clams, thoroughly cleaned
3 tablespoons Nam Prik Pao (roasted chile paste)
3 tablespoons fish sauce
3 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Steps:

  • Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
  • Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
  • Mix basil into clam mixture and cook until wilted, about 1 minute.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 15.6 g, Cholesterol 79.2 mg, Fat 13.8 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 747.2 mg, Sugar 5.1 g

MANILA CLAMS WITH SOFRITO AND SHERRY



Manila Clams With Sofrito And Sherry image

Provided by Florence Fabricant

Categories     dinner, lunch, quick, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra virgin olive oil
2 thick slices smoked bacon, about 2 ounces
2 red bell peppers, cored, seeded and coarsely diced
1 medium onion, coarsely diced
Salt and fresh-ground black pepper to taste
4 sprigs fresh thyme
3 large cloves garlic, 2 of them sliced
2 pounds Manila or mahogany clams or cockles, scrubbed
1/3 cup oloroso sherry
3/4 cup clam juice
1 tablespoon sherry vinegar
2 tablespoons cilantro leaves
4 slices grilled country bread

Steps:

  • Heat 2 tablespoons oil in large saute pan. Add bacon, and fry until almost crisp. Add peppers, onion, salt and pepper. Strip thyme leaves from stems, and add. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes. Transfer to food processor, and pulse until coarsely pureed.
  • Heat 2 tablespoons oil in saute pan. Add sliced garlic, and saute until it starts to brown. Add clams, and cook, stirring, one minute. Stir in sherry. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper. Sprinkle with cilantro.
  • Rub bread with remaining garlic, and serve alongside.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 1895 milligrams, Sugar 6 grams, TransFat 0 grams

STEAMED CLAMS WITH THAI BASIL AND CHILES



Steamed Clams With Thai Basil and Chiles image

Make and share this Steamed Clams With Thai Basil and Chiles recipe from Food.com.

Provided by dicentra

Categories     Thai

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
4 garlic cloves, chopped
2 teaspoons minced serrano chilies
1/3 cup dry white wine
1 tablespoon fish sauce
1 teaspoon sugar
2 teaspoons oyster sauce
1/2 teaspoon fresh ground black pepper
3 lbs littleneck clams, in shells scrubbed
1 cup chopped fresh Thai basil

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
  • Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
  • Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
  • Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

Nutrition Facts : Calories 361.9, Fat 6.9, SaturatedFat 0.9, Cholesterol 102.2, Sodium 2856.8, Carbohydrate 17.2, Fiber 0.4, Sugar 1.5, Protein 51

Tips:

  • Choose fresh Manila clams: Look for clams that are tightly closed and have no cracks or chips in their shells.
  • Purge the clams before cooking: This will help to remove any sand or grit from the clams. To purge the clams, place them in a bowl of cold water for at least 30 minutes.
  • Use a large skillet or Dutch oven: You will need a large cooking vessel to accommodate all of the clams.
  • Sauté the aromatics before adding the clams: This will help to build flavor in the dish.
  • Use a good quality white wine: The wine will help to deglaze the pan and add flavor to the dish.
  • Cook the clams until they are just cooked through: Overcooking will make the clams tough.
  • Serve the clams immediately: Clams are best served hot, so don't let them sit around for too long before serving.

Conclusion:

Manila clams with basil and chiles is a delicious and easy-to-make dish. It is perfect for a quick and easy weeknight meal or for a special occasion. The clams are cooked in a flavorful broth made with white wine, garlic, shallots, and chili peppers. The basil adds a fresh and herbaceous flavor to the dish. This dish is sure to please everyone at your table.

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