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Manila Clams with North African Spices

by Kristine Kidd

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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. Serves 2

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olive oil shallots paprika more more

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 (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 18; Monounsaturated Fat (g): 10; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 1110; Cholesterol (mg): 45; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 120 , pp. 64

October 25, 2012