Butter-Steamed Clams

Name: Butter-Steamed Clams
Yield: serves 8 as an appetizer, 4 as a main course
Ingredients: 1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 cup white wine; 2 garlic cloves, chopped; 1/4 yellow onion, thinly sliced; 1/4 cup roughly chopped fresh flat-leaf parsley; 2 tablespoons roughly chopped fresh cilantro; 1/2 teaspoon red pepper flakes; 2 tablespoons freshly squeezed lemon juice; 4 pounds Manila clams, scrubbed; 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon freshly ground black pepper

December 22, 2011

SMALL, TENDER, AND SWEET, MANILA CLAMS are the most tender of the Pacific Northwest clams, which also include Pacific littlenecks, geoducks, butter clams, and jackknife clams. Manila clams are available at most fish markets. Parsley and cilantro brighten the flavor of this dish, but any other fresh herb can be used, such as thyme, basil, or oregano.

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