The Colors of Spring Sublime Sake-Steamed Manila Clams
The Colors of Spring Sublime Sake-Steamed Manila Clams

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, the colors of spring sublime sake-steamed manila clams. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

The Colors of Spring Sublime Sake-Steamed Manila Clams is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. The Colors of Spring Sublime Sake-Steamed Manila Clams is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have the colors of spring sublime sake-steamed manila clams using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make The Colors of Spring Sublime Sake-Steamed Manila Clams:
  1. Take 1 pack Manila clams
  2. Make ready 1/2 bunch Nanohana
  3. Prepare 10 Cherry tomatoes
  4. Get 1 clove Garlic
  5. Take 1 tbsp Olive oil
  6. Get 3 tbsp White wine (or sake)
  7. Get 1 Salt and pepper
Instructions to make The Colors of Spring Sublime Sake-Steamed Manila Clams:
  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.

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