Catch our cooking demo on easy, quick and DELICIOUS cider-steamed clams? Here’s the recipe to make it that much simpler.
2 pounds Hama Hama Co. Manila clams
2 tablespoons olive oil
3 tablespoons butter
1/2-1 cup dry cider
1/2 medium shallot, minced
3 cloves garlic, minced
1/2-1 tablespoon red pepper flakes
Juice from 1 lemon
1/4 cup parsley, diced
Upon receiving the clams, place in a large bowl and cover with a wet rag. When it’s time to cook, remove the wet rag, place the bowl of clams on the countertop and cover the clams with cold water to soak for an hour.
In a large stockpot of medium heat, add the olive oil and butter and allow to melt. Add in the cider and bring to a simmer. Add the shallot and garlic, simmering for 2-3 minutes until fragrant. Add the clams and cover, simmering for 5-7 minutes until most of the clams have opened. Discard any that have not.
Add parsley and lemon juice. Portion into bowls and serve with crusty bread.
Try another one of our favorite recipes for ciderized clams here.