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 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 Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Comments are closed.