Ella’s home kitchen

This is a super easy, simple recipe. It’s also very quick and makes a great appetizer.

Ingredients

1 pound of clams ( I use Manila clams)

1 medium shallot, minced

Procedures

Purge the clams in cold, salted water for at least 30 minutes up to 1 hour. Scrub and clean the clams.

In a small pot over medium heat, add 1 tablespoon of oil to the minced shallot and saute for 2-3 mins until fragrant and lightly brown.

Add the clams to the pot, along with 1/4 cup of water. Cover and steam the clams until they open up.

Remove from the heat and serve with a warm, toasted baguette.

Enjoy.

Notes

Always soak the clams in cold, salted water so they can spit out sand and grit.

Do not overcook the clams; they will be tough and chewy. Once the clams are open, remove them from the heat immediately.

There is no salt in here because the calm is very salty already. I like it simply, with a touch of black pepper at the end. This is optional, but add red pepper flakes when you saute the shallot. A little spicy kick will make the dish more delicious.