The Colors of Spring Sublime Sake-Steamed Manila Clams

Name: The Colors of Spring Sublime Sake-Steamed Manila Clams
Yield: 3 servings
Cuisine: American
Ingredients: 1 pack Manila clams; 1/2 bunch Nanohana; 10 Cherry tomatoes; 1 clove Garlic; 1 tbsp Olive oil; 3 tbsp White wine (or sake); 1 Salt and pepper

cookpad.japan @cookpad_jp

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!

The clams are salty on their own, so add salt and pepper while tasting. They are delicious with just pepper added. Recipe by Soreiyu

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!

The clams are salty on their own, so add salt and pepper while tasting. They are delicious with just pepper added. Recipe by Soreiyu

cookpad.japan @cookpad_jp

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!

The clams are salty on their own, so add salt and pepper while tasting. They are delicious with just pepper added. Recipe by Soreiyu

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!

The clams are salty on their own, so add salt and pepper while tasting. They are delicious with just pepper added. Recipe by Soreiyu

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Ingredients

3 servings

1pack Manila clams
1/2 bunchNanohana
10Cherry tomatoes
1 cloveGarlic
1 tbspOlive oil
3 tbspWhite wine (or sake)
1Salt and pepper

Saved

Steps

1

De-sand the Manila clams by soaking in 3% salt water (just add enough water to barely cover the clams). Wash well under running water while rubbing the shells together to remove any dirt.
2

Cut up the nanohana into 3 cm pieces. Finely chop the garlic. Take the stems off the cherry tomatoes.
3

Put some olive oil in a frying pan, and heat the garlic through over low heat fragrant. When it smells nice, add the clams and nanohana.
4

Stir fry quicly over medium heat. Add the white wine, turn the heat down to low-medium and cover with a lid. Steam cook until about 80% of the clams have opened up.
5

Remove the lid, add the cherry tomatoes, and cook until they have softened and become wrinkly. When all the clams have opened up, it's done.