Friday, September 17, 2010

Manila Clams in White Wine Sauce 白葡萄酒马尼拉蛤蜊

15 manila clams
red bell pepper - diced finely
yellow bell pepper - diced finely
1 tbsp unsalted butter
1 tbsp minced onion
1 tsp minced garlic
1 tsp minced ginger
1 tbsp chopped parsley
1 cup white wine
salt and pepper to taste

  1. Soak the manila clams in water for an hour so that they can release any sand or grit. Change the water a couple of times till the water is clear and the clams are clean.
  2. Heat a little oil and butter in a pan.  Saute the onion, garlic and ginger till fragrant.  Add the bell peppers and saute for a while more.
  3. Add the clams, chopped parsley and wine.  Cover and bring to a boil over medium heat.  When cooked, the clams will open.  Discard any unopened ones
  4. Add salt and pepper to taste.