Follow these steps for perfect results
olive oil
garlic
sliced
dry white wine
water
bay leaves
dried thyme
red pepper flakes
manila clams
scrubbed
salt
to taste
unsalted butter
parsley
minced
Pernod
lemon juice
to taste
Prepare a hot fire in a campfire or wood-fired grill.
Heat olive oil in a Dutch oven or clay pot over direct heat.
Move the pot to indirect heat and sauté sliced garlic for 2 minutes.
Add white wine, water, and bay leaves, then move back to direct heat and bring to a low boil.
Stir in thyme and optional red pepper flakes, then add the scrubbed Manila clams to the liquid.
Cover and move to indirect heat. Cook until the clams open, about 10 minutes.
Add salt to taste.
Stir in butter, parsley, and Pernod and cook, uncovered, for 10 minutes.
Add lemon juice to taste and serve hot with crusty bread.
Expert advice for the best results
Ensure clams are scrubbed clean to remove any sand.
Do not overcook the clams, or they will become rubbery.
Serve with plenty of crusty bread for soaking up the delicious broth.
Everything you need to know before you start
15 minutes
The broth can be prepared ahead of time.
Serve in a large bowl garnished with parsley and lemon wedges.
Serve with crusty bread.
Serve as an appetizer or a light meal.
Complements the seafood flavor.
A refreshing choice.
Discover the story behind this recipe
Seafood dishes are a staple in Mediterranean cuisine.
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