Written By Cynthia Annett-Hynes Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette SHARE VIA: Facebook Twitter PinterestA wild Manila clam dish from Markus’ Wharfside Restaurant in Sooke.Serves 4 people4-5 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 saltMethod: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.Recipesseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Comments are closed.
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