Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
Recipe information
Yield
Servings
Ingredients
2
tablespoons (¼ stick) unsalted butter
8
ounces andouille sausage, cut into ½-inch cubes
2
fresh poblano chiles, cut into ½-inch squares
1
yellow bell pepper, cut into ½-inch squares
1
red bell pepper, cut into ½-inch squares
¼
teaspoon dried crushed red pepper
4
pounds Manila clams, scrubbed
½
cup dry Sherry
½
cup heavy whipping cream
½
cup chopped fresh cilantro, divided
2
teaspoons Sherry wine vinegar
Kosher salt and freshly ground black pepper
Preparation
Melt butter in a heavy large pot over medium-high heat. Add sausage, chiles, yellow bell pepper, red bell pepper, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, about 7 minutes. Add clams, dry Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5–6 minutes (discard any clams that do not open). Stir in ¼ cup cilantro and Sherry wine vinegar. Season juices with salt and pepper. Transfer to a large bowl. Sprinkle with remaining cilantro and serve.
Nutrition Per Serving
4 main course servings
One serving contains the following: Calories (kcal) 353.6 %Calories from Fat 50.5 Fat (g) 20.0 Saturated Fat (g) 8.1 Cholesterol (mg) 71.2 Carbohydrates (g) 37.8 Dietary Fiber (g) 2.6 Total Sugars (g) 21.5 Net Carbs (g) 35.6 Protein (g) 6.0