My Recipe Box

Manila Clams with North African Spices


Serves 2

  • by from Fine Cooking
    Issue 120

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

  • 2 Tbs. olive oil
  • 2 medium shallots, thinly sliced
  • 1 tsp. sweet smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • A generous 1/8 tsp. cayenne
  • 2/3 cup dry white wine
  • 2 lb. Manila clams, well rinsed
  • 1 Tbs. fresh lemon juice
  • Kosher salt
  • 3 Tbs. chopped fresh flat-leaf parsley

Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.

nutrition information (per serving):
Calories (kcal): 310, Fat (kcal): 15, Fat Calories (g): 140, Saturated Fat (g): 2, Protein (g): 18, Monounsaturated Fat (g): 10, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 2, Sodium (g): 1110, Cholesterol (g): 45, Fiber (g): 1,

Photo: Scott Phillips

Cookbooks, DVDs & More