Manila Clams on the Half Shell with Fennel, Lemon, and Chiles – a delicious recipe with baby fennel, lemons, olive oil, serrano chile, Manila clams. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
2
Shucking clams is a little different from shucking oysters.
3
You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side.
4
If youre going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if youve never done it before.
5
The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
6
Place the shucked clams on a large plate.
7
Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one.
8
Serve immediately.
133
kcal
Calories
15
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup thinly sliced baby fennel, Juice of 2 lemons, 1/4 cup best-quality olive oil, 1 serrano chile, sliced crosswise paper-thin, and more.
Yes, Manila Clams on the Half Shell with Fennel, Lemon, and Chiles falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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