Put the olive oil and garlic in a pan, and sauté over low heat, taking care not to let it burn.
When the garlic is fragrant, add the clams and white wine and cook briefly over high heat. Cover with a lid and steam cook over low-medium heat.
When the Manila clams open up, remove the lid and add the milk and soup stock granules. Cook over low heat until it's just bubbling, taking care not to let it come to a full boil.
Ladle into serving owls, add some black pepper or parsley to taste, and enjoy.
Story Behind this Recipe
I received a lot of Manila clams as a gift. They're delicious steamed in sake or in pasta, but I was wondering if I could cook them in another way.
Use clams that have been de-sanded and de-salted. Be sure not to let the garlic burn! Once the milk is added, don't let it boil! You can try making this with soy milk. Try adding vegetables and so on to come up with your own variations, as other COOKPAD users have.