Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hearty manila clam rice. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Manila clams are the sweetest, meatiest, and most tender clams. Farmed sustainably in the Pacific Northwest, they are wonderful in variety of recipes. The tiny, tender manila clam is the most popular type for cooking in Taiwan.
Hearty Manila Clam Rice is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Hearty Manila Clam Rice is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook hearty manila clam rice using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Hearty Manila Clam Rice:
- Prepare 600 grams Manila clams
- Take 720 ml Rice
- Prepare 100 ml Sake
- Prepare 3 tbsp Soy sauce
- Make ready 1 tbsp Mirin
- Prepare 1 tbsp Sesame oil
- Make ready 1/2 Burdock root
- Prepare 1/4 Carrot
- Take 1 Aburaage
- Take 1 Shredded nori seaweed, red pickled ginger
Clam Chowder = fresh milk + Tabantha wheat + goat butter + hearty blueshell snail. Crab Omelette with rice = Hylian rice + bird egg + rock salt + any crab. Crab Stir-Fry = any crab + Goron spice. If you want the taste of clams to stand out, I suggest that you use clam juice to give it a boost.
Steps to make Hearty Manila Clam Rice:
- Clean the manila clams by rubbing their shells together, and wash them well. The shells may break if you rub them together too hard, so be gentle with them.
- De-gritting the clams. Pour 3 % salt water (30 g of salt for 1 liter of water) into a shallow container, spread the clams as much as possible so that they don't overlap, and leave them for 1 hour.
- Shave the burdock root, soak in vinegar water, then drain well.
- Cut the carrot into thin strips. Set 5-6 of the smaller clams aside to cook with the rice.
- Wash the rice well, and drain in a sieve.
- Steam the clams with sake. Heat 100 ml of sake in a pot, and bring it to a boil to evaporate the alcohol. Add the cleaned clams.
- Transfer to a shallow container as the clams open. The clams won't taste good if you overcook them, so transfer to the container as soon as they open.
- When cooled, remove the meat from the shells of 2/3 of the clams. Set the broth from the clams aside for later use.
- Pour the sesame oil into a frying pan, and stir-fry the burdock root and carrot. When they are cooked through, add the aburaage, soy sauce, and mirin, and simmer for 2 minutes over medium heat.
- Put the rice into a rice cooker, and add the clams that you have set aside in Step 4 on top. Add the broth from Step 8.
- Add the burdock root, carrot and aburaage on top, and add water as you would normally to cook the rice.
- When the rice is cooked, add the clam meat from Step 8, and stir to combine. Close the lid and let steam for 2 minutes, and it's done.
- Garnish with shredded nori and beni-shouga to finish!
- It's best to de-grit the clams overnight. Refer tofor de-gritting and de-salting the clams.
You can either use plain clam juice, which are usually sold in bottles, or you can buy the canned chopped clams in juice. Try this Manila Clam and Mussel Tinola Recipe. Let me know what you think. Manila clams (Venerupis philippinarum) are wee bivalve mollusks commonly used in meal preparations, notably for soups, sauces and pastas. They're appreciated for their smooth textures and sweet flavoring.
So that’s going to wrap it up with this exceptional food hearty manila clam rice recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
