date: 2020-08-02T03:28:12.819Z 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: Esther Drake ratingvalue: 4.3 reviewcount: 29241 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: 193 calories recipecuisine: American preptime: "PT15M" cooktime: "PT44M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, sake steamed manila clams and bok choy - nori flavored -. It is one of my favorites. For mine, I will make it a bit tasty. 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 favored of recent trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are nice and they look wonderful. 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 have to prepare a few components. You can cook sake steamed manila clams and bok choy - nori flavored - using 4 ingredients and 3 steps. Here is how you cook it. ##### The ingredients needed to make Sake Steamed Manila Clams and Bok Choy - Nori Flavored -: 1. Make ready 250 grams Manila clams 1. Take 1 bundle Bok choy 1. Prepare 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. ##### Instructions 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 that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!