Steamed Clams and Rice
Steamed Clams and Rice

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, steamed clams and rice. One of my favorites food recipes. This time, I am going to make it a little 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Steamed Clams and Rice is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have steamed clams and rice using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Clams and Rice:
  1. Get 350 grams Uncooked white rice
  2. Prepare 150 grams Manila clams
  3. Prepare 1/4 pack Shimeji mushrooms
  4. Prepare 1/5 Carrot
  5. Prepare 1/2 Thin aburaage
  6. Make ready 1 tbsp Soy sauce
  7. Get 1 tsp Mirin
  8. Make ready 1 dash Green onions or scallions
  9. Get 1 Shredded nori seaweed
  10. Take To parboil the clams
  11. Get 25 ml Cooking sake
  12. Prepare 100 ml Water

Serve immediately, with the miso clam broth spooned over steamed rice. These here are steamed clams with an Asian twist. I added ginger for zing and chili paste for kick. I used rice wine instead of white wine and fish sauce instead of salt.

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

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. Steamed rice is a versatile staple of many different regional cuisines. If you're serving more people than that you should increase the amount of rice and water accordingly. Make sure the pan is big enough to accommodate the amount of rice and liquid you are using.

So that is going to wrap it up for this special food steamed clams and rice recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!