Manilas are favored by chefs because of their sweetness, their ease of opening upon being steamed, their long shelf life, and their dramatically varied colorful shell patterns.
Steamed clams are the perfect appetizer, requiring very little preparation. Steamed in herbs, wine and garlic: citrus juices and ginger: or simply a good hard cider. Chopped or minced clam meat is great for dips or chowder. Clams also lend themselves well for frying.
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