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Manila Clam Salsa

Meal.Mates's picture
Ingredients
  Manila clams 2 Pound
  White wine 1⁄2 Cup (8 tbs)
  Virgin olive oil 2 Tablespoon
  Minced shallots 2 Tablespoon
  Garlic 2 Clove (10 gm), sliced
  Serrano chiles 5 , roasted and minced, with seeds
  Roma tomatoes 4 , seeded and diced
  Minced fresh cilantro 1 Tablespoon
  Minced marjoram 1 Teaspoon
  Fresh lime juice 2 Tablespoon
Directions

Place the clams in a large saucepan with the wine, 1 tablespoon of the oil, shallots, and garlic, and bring to a boil.
Steam, covered, for 10 to 12 minutes until the clams open (discard any that do not open).
Reserve the liquid, shell the clams, and transfer the clam meat to a mixing bowl.
Add 2 tablespoons of the reserved liquid, the remaining 1 tablespoon oil, and the rest of the ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Steamed
Dish: 
Sauce
Ingredient: 
Clam

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