According to Wikipedia, among the natural predators of this humble clam are the dungeness and red rock crabs...which in turn would suggest that I could harvest manila clams in the same areas where people drop crab pots for these crabs. Mmmm, what a tasty thought.
In this recipe, the Chinese rice wine and dry sherry are a substitution for a dry white wine. Up to a half cup of white wine is typically used to steam most clams. Also, shallots can replace the green onions. Against a strong flavor like garlic, I can't taste the thyme in the broth.
Ingredients
1 1/2 lbs fresh manila clams, scrubbed clean
1 tbsp unsalted butter
1/4 c Shaoxing rice cooking wine
1/8 c dry sherry
2 garlic cloves, chopped
2 green onions, white part only, chopped
pinch of dried thyme
Directions
1. In a skillet (with a lid), melt butter over medium heat and add the cloves and onions. Saute until fragrant, about a minute.
2. Add clams and pour alcohol on top. Cover and let cook until the clams open, 5-8 minutes.
3. Scoop the cooked clams into a bowl and pour the broth over them. Serve hot.
