Garlic–Tomato Steamed Manila Clams (Light Winter Broth)
Bright, brothy, and very light: Manila clams steamed with garlic, tomatoes, and herbs. Serve with a simple side salad or a small portion of roasted potatoes.
Back to full listIngredients
- Live Manila Clams (sustainably sourced) 2 lb, scrubbed and rinsed $7.99/lb (sale)
- Simple Truth Organic® Roma Tomatoes (or Fresh Organic On the Vine Tomatoes) 12–16 oz, chopped $3.99 (16 oz)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, thinly sliced $2.79/3 ct
- Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $2.19/lb
- White wine or chicken/veg stock 1/2 cup
- Olive oil 1 tbsp
- Red pepper flakes (optional) pinch
- Lemon 1/2 (1–2 tbsp juice)
- Salt and black pepper to taste
- Optional: butter lettuce or romaine hearts (side salad) 1 small salad $3.99 (butter lettuce) or $5.49 (romaine hearts)
Instructions
- Prep clams: Scrub and rinse; discard any cracked clams or any that remain open when tapped.
- In a large pot over medium, warm olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and optional red pepper flakes; cook 30 seconds.
- Add tomatoes and a pinch of salt; cook 3–5 minutes until they start to break down.
- Pour in wine/stock and bring to a simmer. Add clams, cover, and steam 5–8 minutes, shaking pot once or twice, until clams open.
- Turn off heat; stir in lemon juice and black pepper. Discard any clams that didn’t open.
- Serve in bowls with plenty of broth. Pair with a simple green salad (or a small side of roasted potatoes if you want).
Health notes: ~400–600 kcal/person (depends on side). Very light—mostly shellfish + broth + veg.
Drink pairing: Dry Riesling (WA) or a crisp lager; sparkling water with lime.