Manila Clam Rice

Name: Manila Clam Rice
Yield: 3 servings
Cuisine: American
Ingredients: 400 grams Manila clams; 540 ml Uncooked white rice; 100 ml Sake; 1 Carrot; 2 tsp Soy sauce; 1/2 tsp Salt; 1 Thinly sliced green onion

cookpad.japan @cookpad_jp

I got some excellent clams from a friend, so I thought of this recipe.

Steaming the clams with sake once helps to concentrate the rich flavor.
Add the flavoring ingredients to that flavor, and the rice absorbs all of the richness!
If you cook the clam meat in the rice cooker it'll become tough, so add after the rice has finished cooking. Recipe by Takuto mama

I got some excellent clams from a friend, so I thought of this recipe.

cookpad.japan @cookpad_jp

I got some excellent clams from a friend, so I thought of this recipe.

Saved

Ingredients

3 servings

400 gramsManila clams
540 mlUncooked white rice
100 mlSake
1Carrot
Flavoring ingredients:
2 tspSoy sauce
1/2 tspSalt
Garnish
1Thinly sliced green onion

Saved

Steps

1

Wash the rice and drain in a strainer (for at least 30 minutes). Remove the sand from the clams and wash. Mince the carrots.
2

Add the clams and the sake to a frying pan. Cover with a lid and cook until the clams open. Once they've opened, separate the meat and the clam juices.
3

Add the rice from Step 1, and the clam juices from Step 2 to the rice cooker. Then add the flavoring ingredients and enough water to reach the 3 cups mark.
4

Add the minced carrots to Step 3 and turn on your rice cooker!
5

Once the rice has finished cooking, add the clams and mix. Serve in rice bowls, sprinkle with thinly sliced green onions, and it's complete.