date: 2020-07-07T03:32:48.193Z 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: Herbert Carr ratingvalue: 4.9 reviewcount: 38433 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: 110 calories recipecuisine: American preptime: "PT29M" cooktime: "PT34M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, sake steamed manila clams and bok choy - nori flavored -. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really 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 favored of current trending meals on earth. It is enjoyed by millions daily. It's simple, it's fast, it tastes delicious. They're nice and they look wonderful. Sake Steamed Manila Clams and Bok Choy - Nori Flavored - is something that I have loved my whole life. To begin with this particular recipe, we must first prepare a few components. You can have sake steamed manila clams and bok choy - nori flavored - using 4 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -: 1. Prepare 250 grams Manila clams 1. Get 1 bundle Bok choy 1. Get 50 ml Sake 1. Take 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 it up with this exceptional food sake steamed manila clams and bok choy - nori flavored - recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!