Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, the colors of spring sublime sake-steamed manila clams. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The Colors of Spring Sublime Sake-Steamed Manila Clams is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. The Colors of Spring Sublime Sake-Steamed Manila Clams is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook the colors of spring sublime sake-steamed manila clams using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make The Colors of Spring Sublime Sake-Steamed Manila Clams:
- Make ready 1 pack Manila clams
- Take 1/2 bunch Nanohana
- Make ready 10 Cherry tomatoes
- Get 1 clove Garlic
- Prepare 1 tbsp Olive oil
- Make ready 3 tbsp White wine (or sake)
- Make ready 1 Salt and pepper
Instructions to make The Colors of Spring Sublime Sake-Steamed Manila Clams:
- 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.
- Cut up the nanohana into 3 cm pieces. Finely chop the garlic. Take the stems off the cherry tomatoes.
- 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.
- 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.
- 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.
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