This may not be the season, but there seems to be a new Seafood Craze everywhere, so today’s Secret Recipe is from Hudson’s Bar & Grill in Vancouver, Washington. Hudson’s is a farm to table restaurant located in the Heathman Lodge. One of their fantastic dishes is the Manila clams steamed in a broth of shallots, garlic, wine and red pepper flakes.
Before cooking the clams, soak them for 30 minutes in brine (dissolve 1 cup kosher salt in 1 gallon cold water) to encourage the clams to purge themselves of any sand they may be holding inside. After 30 minutes of brining, drain the clams and give them a quick rinse under cold running water.
If you like clams, then you should try this great Thai Clam recipe.
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Hudson’s Steamed Manila Clams
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- 2 tablespoons thinly sliced shallots
- 1 cup dry white wine
- 1 teaspoon minced garlic
- Pinch of crushed red pepper flakes
- 2 pounds Manila clams
- 2 tablespoons butter, more if desired
- 2 tablespoons fresh Italian flat-leaf parsley
- Salt and pepper to taste
In a large, heavy-bottomed sauce pan or small pot, combine the shallot, wine, garlic and pepper flakes over high heat.
Bring the mixture to a boil, then reduce the heat to a simmer and cook 2 to 3 minutes to marry the flavors. Add the clams and butter, cover the pot and reduce the heat so the liquid gently steams.
Steam the clams until they have opened, 2 to 3 minutes, then sprinkle over the parsley and season to taste with salt and pepper. Discard any clams that do not open. Serve hot with toasted crusty bread.
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Source: LA Times
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