Manila Clam Salsa
|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|
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.