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Manila Clams with North African Spices

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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 (g): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 2; Protein (g): protein g 18; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1110; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 1;

Photo: Scott Phillips

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