Manila Clam Salsa Recipe
Ingredients
| 2 pounds Manila clams | ||
| White wine | 1/2 Cup (16 tbs) | |
| Virgin olive oil | 2 Tablespoon | |
| Shallots | 2 Tablespoon, minced | |
| Garlic | 2 Clove (5gm), sliced | |
| 5 serrano chiles, roasted and minced, with seeds | ||
| 4 Roma tomatoes, seeded and diced | ||
| Cilantro | 1 Tablespoon, minced | |
| Marjoram | 1 Teaspoon, minced | |
| Lime juice | 2 Tablespoon | |
Directions
Place the clams in a large saucepan with the wine, 1 tablespoon of the oil, shallots, and garlic, and bring to a boil.
Steam, covered, for 10 to 12 minutes until the clams open (discard any that do not open).
Reserve the liquid, shell the clams, and transfer the clam meat to a mixing bowl.
Add 2 tablespoons of the reserved liquid, the remaining 1 tablespoon oil, and the rest of the ingredients, and thoroughly combine.
Steam, covered, for 10 to 12 minutes until the clams open (discard any that do not open).
Reserve the liquid, shell the clams, and transfer the clam meat to a mixing bowl.
Add 2 tablespoons of the reserved liquid, the remaining 1 tablespoon oil, and the rest of the ingredients, and thoroughly combine.
Chef
