Hudson's steamed Manila clams

Time 20 minutes
Yields Serves 2
Hudson’s steamed Manila clams

In a large, heavy-bottomed sauce pan or small pot, combine the shallot, wine, garlic and pepper flakes over high heat.


Bring the mixture to a boil, then reduce the heat to a simmer and cook 2 to 3 minutes to marry the flavors. Add the clams and butter, cover the pot and reduce the heat so the liquid gently steams.


Steam the clams until they have opened, 2 to 3 minutes, then sprinkle over the parsley and season to taste with salt and pepper. Discard any clams that do not open. Serve hot with toasted crusty bread.

Adapted from Hudson’s Bar and Grill at the Heathman Lodge in Vancouver, Wash. You will need a sauce pan or stock pot with a tight-fitting lid, large enough to hold the clams comfortably, no more than two deep. Before cooking the clams, soak them for 30 minutes in brine (dissolve 1 cup kosher salt in 1 gallon cold water) to encourage the clams to purge themselves of any sand they may be holding inside. After 30 minutes of brining, drain the clams and give them a quick rinse under cold running water, scrubbing as necessary to remove excess mud.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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