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The ingredients needed to make The Colors of Spring Sublime Sake-Steamed Manila Clams:
- Provide 1 pack Manila clams
- Use 1/2 bunch Nanohana
- Provide 10 Cherry tomatoes
- Get 1 clove Garlic
- Provide 1 tbsp Olive oil
- Get 3 tbsp White wine (or sake)
- Use 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.
Garlic Butter Sauteed Clams; Italian Sauteed Clams; Spaghetti with Clams and Zucchini; How To Pick Fresh Clams. Here in the United States, on the West Coast, Manila clams reign supreme, while geoduck and razor clams hold court. On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders , baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired.
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