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The ingredients needed to cook The Colors of Spring Sublime Sake-Steamed Manila Clams:
- Prepare 1 pack Manila clams
- Use 1/2 bunch Nanohana
- Get 10 Cherry tomatoes
- Use 1 clove Garlic
- Use 1 tbsp Olive oil
- Take 3 tbsp White wine (or sake)
- Get 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.
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