Steamed Clams and Rice
Steamed Clams and Rice

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, steamed clams and rice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Steamed Clams With Ginger And Rice Wine is one of my favorite seafood dishes. A simple dish that is yummy on it's own or eaten with some steamed rice. Here's a quick and simple recipe for delicious steamed clams with rice wine, ginger and chilli.

Steamed Clams and Rice is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Steamed Clams and Rice is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have steamed clams and rice using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Steamed Clams and Rice:
  1. Make ready Uncooked white rice
  2. Make ready Manila clams
  3. Get pack Shimeji mushrooms
  4. Get Carrot
  5. Get Thin aburaage
  6. Prepare Soy sauce
  7. Make ready Mirin
  8. Prepare Green onions or scallions
  9. Make ready Shredded nori seaweed
  10. Make ready To parboil the clams
  11. Take Cooking sake
  12. Take Water

I used rice wine instead of white wine and fish sauce instead of salt. I also added bacon fat to give the clams some extra body and flavor. Bacon fat isn't an Asian ingredient but it is a universal truth that. Here's a quick and simple recipe for delicious steamed clams with rice wine, ginger and chili.

Steps to make Steamed Clams and Rice:
  1. Wash the rice and place in a strainer. Let it sit for 30 minutes.
  2. Remove the sand and saltwater from the clams. Julienne the carrots and shred the shimeji mushrooms.
  3. Add 25 ml of sake and 100 ml of water to a pot. Add the clams and turn on the heat. Once the shells have opened, turn off the heat.
  4. Strain the boiled liquid through a strainer into a bowl. Add enough water to bring the liquid to a total of 200 ml. Add soy sauce and mirin.
  5. Set aside 5-6 clams and remove the meat from the shells of the remaining clams. If they are cooked with the rice, the meat will become tough, so they will be added right after the rice has cooked.
  6. Put the rice, carrot, aburaage, and shimeji mushrooms into the earthenware pot. Also pour in the liquid from Step 4. If you add 4 or 5 raw clams used for making dashi, it will taste even better.
  7. Heat the earthenware pot on high heat. Once it begins to boil, lower the heat to low so that it doesn't boil over. Cook for 9 minutes.
  8. After 9 minutes has passed, turn the heat to high for just 10 seconds. Place the clam meat inside and immediately cover with the lid again.
  9. Wrap it up in a bath towel or something similar to retain the heat and steam for 5 minutes.
  10. Garnish with finely chopped green onion and it's done.
  11. If you make extra, you can have some onigiri rice balls!
  12. Serve with some lightly pickled vegetables.. - - https://cookpad.com/us/recipes/147206-lightly-pickled-vegetables

My name is Corrie Cooks and I am here to help! Clams are usually something you eat at your favorite restaurant or on holiday at a seaside resort, but you can also easily cook them at home, especially with the help of your Instant Pot. Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England. Steamed Clams might be one of my favorite dishes to serve during the summer when the sun is out, everyone is excited to be outside and you want a light meal.

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