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Before you jump to A Fisherman's Dish: Butter Steamed Manila Clams recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going much more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, after all. Mostly, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to a fisherman's dish: butter steamed manila clams recipe. You can have a fisherman's dish: butter steamed manila clams using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare A Fisherman's Dish: Butter Steamed Manila Clams:
- Use 500 grams Manila clams
- Use 1 tbsp Sake
- Provide 1 tsp Butter or margarine
- You need 1 Finely sliced green onions
Steps to make A Fisherman's Dish: Butter Steamed Manila Clams:
- De-sand the clams, and wash in plenty of water.
- Heat a frying pan, add the clams, drizzle in sake, add butter and cover with a lid to steam.
- When the clams have opened up, turn off the heat and mix it up from the bottom.
- Transfer to a serving plate, scatter chopped green onions and it's done.
- Don't throw away the liquid that comes out of the clams. Use in soup, chowder, etc.
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