The Colors of Spring Sublime Sake-Steamed Manila Clams

The Colors of Spring Sublime Sake-Steamed Manila Clams

This dish is packed with the colors of spring I made sake-steamed Manila clams a bit more elegant than usual! It's very hearty and is great as a main dish.

Ingredients: 2 to 3 servings

Manila clams
1 pack (300-400 g)
1/2 bunch
Cherry tomatoes
1 clove
Olive oil
1 tablespoon
White wine (or sake)
3 tablespoons
Salt and pepper
to taste


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.

Story Behind this Recipe

I bought some great looking Manila clams, so I wanted to turn them into a hearty main dish!