Manila Clams and Broccoli with Garlic Steamed in Sake
Manila Clams and Broccoli with Garlic Steamed in Sake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, manila clams and broccoli with garlic steamed in sake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Manila Clams and Broccoli with Garlic Steamed in Sake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Manila Clams and Broccoli with Garlic Steamed in Sake is something that I have loved my whole life. They are fine and they look wonderful.

This garlicky wine-sauced shellfish dish is served at The Stinking Rose, a garlic-themed restaurant in San This dish from their menu features manila clams steamed in wine with sautéed garlic, which perfumes the shellfish with its nutty fragrance. Plating techniques: How to plate tender greens that have been braised in a delicate broth. Place the greens on the plate first and then ladle the broth.

To get started with this particular recipe, we have to prepare a few components. You can cook manila clams and broccoli with garlic steamed in sake using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Manila Clams and Broccoli with Garlic Steamed in Sake:
  1. Prepare 1 pack Manila clams (asari)
  2. Take 100 grams Broccoli
  3. Take 10 Cherry tomatoes
  4. Take 1 clove Garlic
  5. Prepare 1 tbsp Olive oil
  6. Make ready 2 tbsp Sake or white wine
  7. Take 1 tbsp Butter
  8. Make ready 1 dash Salt and pepper

Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. The Best Manila Clams Recipes on Yummly

Instructions to make Manila Clams and Broccoli with Garlic Steamed in Sake:
  1. 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.
  2. Cut the broccoli into bite sized clumps and take the stem off the cherry tomatoes. Mince the garlic.
  3. 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!
  4. 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.
  5. 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!
  6. This star was cut out from the broccoli stem using a cookie cutter.

Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Preparation Discard tough lower third of broccoli stem. Manila clams taste every bit as sweet as the Eastern quahogs that are commonly eaten on the half shell, but Manila clams are less salty, juicier, and their meat very plump, with a delicious briny aftertaste.

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