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Lunch / Dinner

Rainier Beer, Romanesco, and Ras el Hanout Manila Clams

Two Northwest classics — Rainier Beer and Manila clams — join with ras el hanout, the Moroccan spice blend, infusing a brown butter that’s simply divine.

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 Zoi Antonitsas from The Pacific Northwest Seafood Cookbook by Naomi Tomky.


4 servings

Total Time

25 minutes

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Test Kitchen Tip

If you can’t find Romanesco, cauliflower or broccoli would be a great alternative. Also, curry powder can be used in place of ras el hanout.

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.



Preheat broiler to high.

Tear bread into fist-sized pieces and place on a baking sheet. Drizzle bread with 2 Tbsp. oil, sprinkle with salt, and toss gently. Place Romanesco on a separate baking sheet, drizzle with remaining 2 Tbsp. oil, sprinkle with salt, and toss gently.

Place both baking sheets in the oven, with Romanesco directly under the broiler. Broil 5 minutes, rotate the positions of the baking sheets, and broil until bread and Romanesco are browned, 35 minutes more. Turn off broiler and leave baking sheets in the oven to keep bread and Romanesco warm.

Melt butter in a sauté pan or shallow pot over medium-high heat. Cook butter until it just begins to turn golden brown, about 3 minutes. Add garlic and stir well.

Add clams, ras el hanout, and a pinch of salt; stir well. Add beer, cover, and steam clams until they open, about 5 minutes. Remove lid, add the Romanesco and lemon juice, stir gently, letting flavors absorb for 12 minutes.

Serve clams with herbs and bread.

Nutritional Facts

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