[Recipes
Steamed Manila Clams In Their Own Broth
This unique dish, brought to Bully's East by head chef Luis Martinez, offers a savory and salty flavor and is complimented by garlic and sweet cherry tomatoes. Excellent as a main course for any occasion!
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 01:00 |
Cuisine: | Seafood |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | clams | Dish Type: | Main Course |
| Main Cooking Method: | Steam | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 4 fl. oz. Whipped Butter
- 1 Tbsp. Shallots, minced
- 1 tsp. Garlic, minced
- 1 lb. Manila Clams
- 1/2 C. White Wine
- 3/4 C. Water
- 2 Thyme Sprigs
- 1/2 tsp. Basil, minced
- 1/2 tsp. Parsley, minced
- 4-5 each Cherry Tomatoes, halved
- If needed a dash of pepper
- If needed a dash of salt
- 1 pinch Red Pepper Flakes
Directions
1. Place butter in large bowl until it becomes room temperature. Beat butter in electric mixer until it becomes fluffy and white.
2. In a medium sauce pot, add the whipped butter, minced shallots, minced garlic and Manila Clams until the butter melts completely.
3. Add White Wine and cover with a lid. Steam over high heat until the steam starts to come out of the pot.
4. Remove lid and add the tomatoes and the rest of the herbs. Season as needed.
5. Serve in a bowl with a side of garlic bread.