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Lunch / Dinner

Manila Clams with Peas and Green Garlic

Manila Clams with peas has bursts of freshness from the peas and herbs and a savory broth melds it all together. If you’re a seafood enthusiast or just taking your first crack at seafood, Manilas are one of the easiest starting points when diving into Pacific Northwest cuisine.

Manila clams are the star. Manila clams are the go-to clam when it comes to the Pacific Northwest, because they’re the most affordable and most sustainable type of seafood — also one of the simplest to prepare.

This recipe is by Jason Stratton from The Pacific Northwest Seafood Cookbook by Naomi Tomky.


4 servings

Total Time

25 minutes

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Test Kitchen Tip

Look for green garlic at spring farmers’ markets — they're still one of the last truly seasonal foods. Otherwise, use scallion whites.

How to Store Clams

For live clams, spread them in a single layer on a baking sheet, cover clams with a damp towel, and store in the refrigerator. If you won’t be eating them within a day or two, make sure to rewet the towel. Clam-Tip


Heat oil in a wide saucepan or Dutch oven over medium-low.

Add garlic and shallots and cook for about 6 minutes. Add all the dill (except reserved 1 Tbsp.) and cook until garlic and shallot are softened but not browned, and dill is emerald green, 69 minutes more. Increase heat to medium-high.

Deglaze pan with wine, scraping up any brown bits. Add chile powder and saffron, and cook until liquid is reduced by half, 35 minutes.

Add clams to pan and cover with a tight-fitting lid. Cook until clams have opened, 34 minutes. Add peas, mint, reserved dill, and butter; cook until peas have warmed through, 12 minutes more. Season broth with salt and serve clams in warmed bowls with bread.

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