Wild Manila Clams with a Tomato Vinaigrette

A wild Manila clam dish from Markus’ Wharfside Restaurant in Sooke.

Serves 4 people

4-5 lb medium size wild manila clams
250 ml dry white wine
2 Heirloom beefsteak tomatoes (or any other organic tomatoes)
½ bunch parsley
75ml good tomato juice
24ml balsamic vinegar
½ lemon
50 ml extra virgin olive oil
Course sea salt

Method:

1. For the vinagraitte, combine in a blender tomato juice, olive oil, balsamic vinegar, the juice of ½ lemon and 1 tbsp of course sea salt. Blend and re-season if necessary (some tomato juices are sweeter than others). Set aside.

2. Cut the tomatoes into concassé (taking the seeds out and straining the tomato juice into the vinaigrette).Cut parsley into chiffonade and set both aside.

3. Submerge the clams into cold running water so they “spit” any sand they may have and strain them.

4. In a large shallow pot, add the dry white wine and the clams on high heat. Steam clams (lid on) until all the shells open. (You can keep the clam nectar from the steaming if you would like to make your own “Clamato” juice) Discard any clams that stayed closed.

5. Plate clams in large bowls, dress with vinaigrette and garnish with lots of tomato concassé and parsley. Serve with grilled or toasted baguette.