The Happy Home Cook: San Miguel Steamed Clams by the LASA Restaurant Project

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San Miguel Steamed Clams (Photo courtesy of LASA Restaurant Project)

San Miguel Steamed Clams (Photo courtesy of LASA Restaurant Project)

For more on LASA Restaurant Project, visit: LASA: Rescuing Filipino Cooking from the Doldrums by Anthony Maddela.

Cooking time may vary: 2 hours and 30 minutes prep and 1 hour cooking should be enough.

We feel like this dish is the epitome of our food – all-Filipino ingredients yet this is not a traditional Filipino dish by any means. It’s essentially a take on Spain’s chorizo and clams except through the “new Filipino” lens. Plus, you can’t really go wrong with seafood, pork and beer. Enjoy!

You will need:

For the Longanisa:
1 lb (45g) pork shoulder (grinded in meat grinder)
6 garlic cloves (minced)
2 tbsp black peppercorns (toasted and grinded)
2 tbsp annatto seed (ground)
1 tbsp pimenton
2 tbsp brown sugar
1 tbsp rice wine vinegar
salt (to taste)

For the Croutons:
day-old or stale pan de sal
grape-seed oil

For the Clams:
2 lbs (90g) Manila clams (cleaned)
1  shallot (sliced)
1  bottle San Miguel Pale Pilsen
1/2  cup fish stock or clam juice
2 tbsp butter
calamansi or lime (fresh)

Let's get started!

  1. For the LONGANISA: Mix ground pork and various ingredients very well by hand.

  2. Season with salt to taste.

  3. Refrigerate for at least an hour or two.

  4. For the CROUTONS: Hand tear day-old pan de sal.

  5. Toss in neutral oil such as grape-seed and season lightly with salt.

  6. Toast in preheated 350-degree oven until golden brown.

  7. For the CLAMS: Heat large pan with splash of grape-seed oil on medium high.

  8. Brown shallots and longanisa together.

  9. Add clams, bottle of San Miguel beer and fish stock.

  10. Cover pot until clams open.

  11. Remove from heat, stir in butter.

Garnish with pan de sal croutons and chives.
Add a squeeze of fresh calamansi.

Tip: Refrigerating the longanisa works best when left for a few days. It also freezes well.