Project Description


Courtesy of Jack Mathers/Jack’s Fish Spot
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Feeds: 6 people

Click here to order Manila Clams.
Note: Think about 1 pound of clams per person.


6 dozen fresh clams
3 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)


  1. Wash the clams thoroughly and remove any open clams.
  2. Heat oil in a large saucepan (with a cover) over medium heat.
  3. Cook garlic and onion until translucent.
  4. Add the wine and cook for 2-3 minutes.
  5. Add the clams and clam juice (or water) and cover the pan for about 10 minutes or until the clams open.
  6. Discard any clams that do not open and put clams in one or two large bowls or 6 serving bowls.
  7. Melt the butter in the pan juices with season salt and pepper.
  8. Pour the sauce and melted butter over the clams.
  9. Garnish with thyme or parsley.

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