Manila Clams

Keep clams in their original mesh bag or a bowl covered with a damp cloth in the refrigerator. Do not store them in water or an airtight container.

Before cooking, scrub the clams under cold water to remove any grit. Discard any clams that are open and don't close when tapped.

Soak clams in cold, salted water for about 20 minutes before cooking to help them expel any remaining sand.

Steam clams until they open, usually 5-7 minutes. Discard any that remain closed after cooking.

White wine (like Sauvignon Blanc or Pinot Grigio)

Garlic

Parsley

Tomatoes

Chili flakes

Lemon

Butter

Crusty bread for dipping

Not discarding dead clams (those that are open and don't close when tapped) before cooking, as they can be unsafe to eat.

Overcooking clams, which can make them tough and rubbery.

Not cleaning clams properly, leading to gritty texture in your dish.