Steamed Manila Clams



  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/4-1/2 teaspoon black pepper
  • 1 1/2 teaspoons red pepper flakes
  • 2 pounds manila clams
  • 1 tablespoon fresh Italian flat-leaf parsley, coarsely chopped
  • 1/2 cup white wine


  1. To clean clams, place in a bowl of cold tap water and soak for 5 minutes. Repeat for a total of 3 times, changing the water each time.
    In a 6-quart heavy pot over medium heat, heat oil until hot but not smoking. Add garlic and saute for 2 minutes. Add black pepper and red pepper flakes: saute until fragrant, about 1 minute. Add clams, parsley and white wine. Cover and bring to a boil. Continue cooking, stirring occasionally until clams open- approximately 5-7 minutes, or until fully cooked. Discard any clams that do not open. Serve with your favorite crusty bread.