How to Make Any-night-of-the-week The Colors of Spring Sublime Sake-Steamed Manila Clams

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Make Perfect The Colors of Spring Sublime Sake-Steamed Manila Clams. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from The Colors of Spring Sublime Sake-Steamed Manila Clams, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Colors of Spring Sublime Sake-Steamed Manila Clams delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make The Colors of Spring Sublime Sake-Steamed Manila Clams is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook The Colors of Spring Sublime Sake-Steamed Manila Clams using 7 ingredients and 5 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready to make The Colors of Spring Sublime Sake-Steamed Manila Clams:

1. 1 pack Manila clams
2. 1/2 bunch Nanohana
3. 10 Cherry tomatoes
4. 1 clove Garlic
5. 1 tbsp Olive oil
6. 3 tbsp White wine (or sake)
7. 1 Salt and pepper

Instructions to make 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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