Microwave a pack of Manila clams for 2 minutes at 600 W and they will open up.
Remove the half shells without the meat on it, and arrange the clams on a heatproof plate.
Put a cube of butter on each. (Refer to Recipe ID: 2291061 for a method of storing butter).
Top with garlic and parsley.
Bake in an oven or oven for 11 minutes (the clams are cooked already so they're done when the garlic is cooked.)
This is off topic, but after washing parsley, take the leaves off the stems carefully. Pat dry with paper towels.
Put the leaves in a plastic bag and freeze. Just squeeze the bag and leaves will crumble up finely. If you freeze parsley this way, you can have it ready to go without using a knife.
Garlic is one of the top cancer-preventing foods. We use garlic in lots in cooking.
Try mixing the butter with garlic and parsley to make escargot butter and have it ready to go. It's very handy.
Story Behind this Recipe
This was on the menu of an izakaya (Japanese gastropub) made with whelks. I don't like whelks, so I tried it with Manila clams, and it was absolutely delicious. I served it to guests, and it was just as popular as the other dishes I prepared.
Spoon the liquid that comes out of the clams when they are steamed over them, to make them even juicier. The juices that remain in the plate after the clams are roasted are so good too. The plate is very hot, so use oven mittens to take it out.