date: 2020-10-02T20:18:21.199Z image: https://img-global.cpcdn.com/recipes/5331988631257088/751x532cq70/the-colors-of-spring-sublime-sake-steamed-manila-clams-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5331988631257088/751x532cq70/the-colors-of-spring-sublime-sake-steamed-manila-clams-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5331988631257088/751x532cq70/the-colors-of-spring-sublime-sake-steamed-manila-clams-recipe-main-photo.jpg author: Adelaide Washington ratingvalue: 4.3 reviewcount: 3234 recipeingredient: - "1 pack Manila clams" - "1/2 bunch Nanohana" - "10 Cherry tomatoes" - "1 clove Garlic" - "1 tbsp Olive oil" - "3 tbsp White wine or sake" - "1 Salt and pepper" recipeinstructions: - "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." categories: - Recipe tags: - the - colors - of katakunci: the colors of nutrition: 124 calories recipecuisine: American preptime: "PT21M" cooktime: "PT36M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it's me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, the colors of spring sublime sake-steamed manila clams. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Great recipe for The Colors of Spring Sublime Sake-Steamed Manila Clams. 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. The Colors of Spring Sublime Sake-Steamed Manila Clams is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're fine and they look wonderful. The Colors of Spring Sublime Sake-Steamed Manila Clams is something which I've loved my whole life. To get started with this recipe, we have to 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. Make ready 1 pack Manila clams 1. Take 1/2 bunch Nanohana 1. Get 10 Cherry tomatoes 1. Prepare 1 clove Garlic 1. Get 1 tbsp Olive oil 1. Prepare 3 tbsp White wine (or sake) 1. Get 1 Salt and pepper Grilled lamb chops with teriyaki sauce Kushi Yaki. Tender meat or shrimp on skewers. a. Deep fried chicken 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. ##### 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. 1. Cut up the nanohana into 3 cm pieces. Finely chop the garlic. Take the stems off the cherry tomatoes. 1. 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. 1. 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. 1. 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. Deep fried chicken 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. Serve with a french baguette or over a bed of cooked pasta. So that is going to wrap it up for this special food the colors of spring sublime sake-steamed manila clams recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!