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The ingredients needed to cook Manila Clams and Broccoli with Garlic Steamed in Sake:
- Prepare 1 pack Manila clams (asari)
- Provide 100 grams Broccoli
- Provide 10 Cherry tomatoes
- Get 1 clove Garlic
- Prepare 1 tbsp Olive oil
- Take 2 tbsp Sake or white wine
- Use 1 tbsp Butter
- Provide 1 dash Salt and pepper
Steps to make Manila Clams and Broccoli with Garlic Steamed in Sake:
- Flush the sand out of the manila clams in a 3% concentrate of salt water (for about 2 hours) and wash in running water while rubbing the shells together.
- Cut the broccoli into bite sized clumps and take the stem off the cherry tomatoes. Mince the garlic.
- Remove the lid, add cherry tomatoes and butter and shake the fry pan to mix. When the cherry tomatoes becomes fairly soft, season with salt and pepper and it's done!
- Add sake or white wine and cover the fry pan with a lid. Shake the fry pan occasionally and cook until the clams open up.
- Take off the lid, add cherry tomatoes and butter and shake the fry pan to mix. When the cherry tomatoes becomes fairly soft, season with salt and pepper and it's done!
- This star was cut out from the broccoli stem using a cookie cutter.
At The Stinking Rose, a garlic-themed restaurant in the old Italian North Beach neighborhood of San Francisco, the motto is "we season our garlic with food." This dish from their menu features. Add white parts of scallions, jalapeño, and ginger. Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth. Quickly pour in the sake, mirin and rice vinegar.
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