date: 2020-07-31T23:35:39.727Z image: https://img-global.cpcdn.com/recipes/6476614224314368/751x532cq70/sake-steamed-manila-clams-and-bok-choy-nori-flavored-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6476614224314368/751x532cq70/sake-steamed-manila-clams-and-bok-choy-nori-flavored-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6476614224314368/751x532cq70/sake-steamed-manila-clams-and-bok-choy-nori-flavored-recipe-main-photo.jpg author: Rebecca Hodges ratingvalue: 4.4 reviewcount: 25271 recipeingredient: - "250 grams Manila clams" - "1 bundle Bok choy" - "50 ml Sake" - "1 tbsp Soy preserved nori seaweed Tsukudani" recipeinstructions: - "Soak the clams in salted water to remove the sand and then rinse well." - "Cut off a bit of the base from the bok choy. Rinse the grit from between each stalk and cut in half vertically." - "Place Steps 1 and 2 into a frying pan. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. After it has come to a boil, lower the heat to medium and steam for 3 minutes." categories: - Recipe tags: - sake - steamed - manila katakunci: sake steamed manila nutrition: 197 calories recipecuisine: American preptime: "PT33M" cooktime: "PT48M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, sake steamed manila clams and bok choy - nori flavored -. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. The cooking time will vary depending on the size of the clams. Classically prepared in pasta and soups, Manila clams can be baked, poached, sautéed, and steamed, making them versatile in a variety of preparations and a great addition to your seafood menu when in season. Sake Steamed Manila Clams and Bok Choy - Nori Flavored - is one of the most popular of current trending foods on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes yummy. They're nice and they look fantastic. Sake Steamed Manila Clams and Bok Choy - Nori Flavored - is something which I have loved my whole life. To get started with this recipe, we must prepare a few ingredients. You can have sake steamed manila clams and bok choy - nori flavored - using 4 ingredients and 3 steps. Here is how you can achieve that. ##### The ingredients needed to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -: 1. Get 250 grams Manila clams 1. Make ready 1 bundle Bok choy 1. Take 50 ml Sake 1. Get 1 tbsp Soy preserved nori seaweed (Tsukudani) Also see photos and tips from visitors. This thing was burnt to hell and had zero flavor. All that came through was a burnt, charred taste and was absolutely horrid.. The sautéed Bok Choy was a pleasant surprise. ##### Steps to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -: 1. Soak the clams in salted water to remove the sand and then rinse well. 1. Cut off a bit of the base from the bok choy. Rinse the grit from between each stalk and cut in half vertically. 1. Place Steps 1 and 2 into a frying pan. Combine the nori tsukudani with the sake and pour over the clams. Cover with a lid and turn the heat to high. After it has come to a boil, lower the heat to medium and steam for 3 minutes. All that came through was a burnt, charred taste and was absolutely horrid.. The sautéed Bok Choy was a pleasant surprise. But the real surprise came. with the bill. Fried chicken is really crispy and full of flavor. Service and ambiance round out the whole experience. So that is going to wrap this up with this special food sake steamed manila clams and bok choy - nori flavored - recipe. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!