Manila Clams and Broccoli with Garlic Steamed in Sake
cookpad.japan @cookpad_jp
Manila clams steamed in sake wasn't hearty enough, so I added broccoli and it turned out delicious because the broccoli absorbs the umami from the manila clams.
Make sure not to heat up too much after the clams have opened up (because they will become hard). You can enjoy the soup in pasta. Recipe by berry+
Manila Clams and Broccoli with Garlic Steamed in Sake
Manila clams steamed in sake wasn't hearty enough, so I added broccoli and it turned out delicious because the broccoli absorbs the umami from the manila clams.
Make sure not to heat up too much after the clams have opened up (because they will become hard). You can enjoy the soup in pasta. Recipe by berry+
Cooking Instructions
- 1
Flush the sand out of the manila clams in a 3% concentrate of salt water (for about 2 hours) and wash in running water while rubbing the shells together.
- 2
Cut the broccoli into bite sized clumps and take the stem off the cherry tomatoes. Mince the garlic.
- 3
Remove the lid, add cherry tomatoes and butter and shake the fry pan to mix. When the cherry tomatoes becomes fairly soft, season with salt and pepper and it's done!
- 4
Add sake or white wine and cover the fry pan with a lid. Shake the fry pan occasionally and cook until the clams open up.
- 5
Take off the lid, add cherry tomatoes and butter and shake the fry pan to mix. When the cherry tomatoes becomes fairly soft, season with salt and pepper and it's done!
- 6
This star was cut out from the broccoli stem using a cookie cutter.
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