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The Colors of Spring Sublime Sake-Steamed Manila Clams
The Colors of Spring Sublime Sake-Steamed Manila Clams

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Everybody likes to have dessert just after their meals and if you are one of those individuals you may want to consider some citrus fruit. Citrus fruits also provide you with vitamin C, as well as other vitamins and minerals that can help keep you healthy. One desert that I have always liked is orange pieces blended together with shredded coconut and mixed together with a mild honey dressing.

By simply following a few of the suggestions above you will find that you can be living a healthier life. Something that you should actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to the colors of spring sublime sake-steamed manila clams recipe. You can cook the colors of spring sublime sake-steamed manila clams using 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook The Colors of Spring Sublime Sake-Steamed Manila Clams:
  1. Get 1 pack Manila clams
  2. Use 1/2 bunch Nanohana
  3. You need 10 Cherry tomatoes
  4. Provide 1 clove Garlic
  5. Get 1 tbsp Olive oil
  6. Provide 3 tbsp White wine (or sake)
  7. Prepare 1 Salt and pepper
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.
  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.

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