Manila Clam Seasoned Rice
Manila Clam Seasoned Rice

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, manila clam seasoned rice. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Manila Clam Seasoned Rice is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Manila Clam Seasoned Rice is something which I’ve loved my whole life. They are nice and they look wonderful.

Manila clams taste every bit as sweet as the Eastern quahogs that are commonly eaten on the half shell, but Manila clams are less salty, juicier, and their meat very plump, with a delicious briny aftertaste. Because of their mild and sweet taste, Manilas are a favorite of many professional chefs. Photo about Rice seasoned with soy sauce and boiled with Manila Clam, Shiitake mushroom and carrot.

To get started with this particular recipe, we must first prepare a few components. You can have manila clam seasoned rice using 9 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Manila Clam Seasoned Rice:
  1. Make ready 700 grams White rice
  2. Make ready 35 to 45 Manila clams
  3. Prepare 300 ml Sake…A
  4. Take 1200 ml Water…A
  5. Prepare 1 tbsp Mirin…B
  6. Take 60 ml Shiro-dashi …B
  7. Make ready 1 Ginger (julienned)
  8. Take 1 White portion of Japanese leeks (thinly sliced)
  9. Get 1 Kombu for dashi stock

Eating shellfish contaminated with marine biotoxin can kill you! Clams are one of my favorite foods and this dish is a well-traveled Japanese go-to favorite. It's fast and easy, and paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—makes it one of my favorite simple weeknight dinners. Japanese Steamed Clams - steamed Manila (Asari) clams with butter, Japanese sake and mirin.

Steps to make Manila Clam Seasoned Rice:
  1. <2 hours before cooking> Rinse the rice and drain well.
  2. Preparation <De-grit> Rinse and clean the de-gritted clams very well. Put about 15 in a strainer with a handle.
  3. De-grit and de-salt the clam properly as this will affect the taste.
  4. Combine the A ingredients into a big pot that fits the colander from Step 2.
  5. When Step 4 starts boiling, turn the heat to lower high. Place the Step 2 colander into the pot and agitate.
  6. If any clam shells open, slightly lift the colander and transfer the opened ones with tongs to another plate.
  7. After taking out the opened clams, submerge the colander into the pot and agitate again.
  8. Repeat Steps 5 and 6 with rest of the clams. Watch over as they boil, so as not to overcook them.
  9. Some clams take longer to open up. You can add a new batch of clams while you wait for the unopened ones to open.
  10. Now that all of the clams have been boiled, transfer to a bowl.
  11. Strain the clam juices through a paper towel-lined colander and cool to room temperature.
  12. Take the meat out from the clams and transfer to another bowl. *It's easier to use an empty shell to do this.
  13. If the clams are perfectly cooked, the meat will be plump. They're delicious freshly boiled that you won't be able to stop eating them as is.
  14. Slice the scallion and julienne the ginger as seen in the photo.
  15. Set the well-drained rice from Step 1 with the ingredients B in the rice cooker.
  16. Pour the soup from Step 11 to 15 up to the water level marked in the rice cooker. Stir well. Put in the dashi kombu and the ginger from Step 14 and start cooking.
  17. When Step 16 is cooked, take out the dashi kombu, add in Step 12 and 14. Toss well. *If you can, mix well before serving.
  18. Serve in a bowl and it's done.
  19. The soft and plump clams are delicious. The shiro-dashi seasoned rice, white scallion and ginger goes really well.
  20. [Tip] If you want to cook more clams, increase the amount of ingredients A or repeat the procedure twice or else the cooking liquid will become too salty.
  21. When I doubled the amount of rice and cooked with 90 clams, I boiled the clams in two separate batches and changed the cooking liquid.
  22. The remainder of the soup can be kept frozen in a resealable bag.
  23. Here I made another rice dish with peeled shrimp using the leftover soup. It's also very delicious.
  24. Marinate the peeled and cleaned shrimps in sake and 1 teaspoon of usukuchi soy sauce for 30 minutes.
  25. Pat dry Step 24 with paper towels and the rest is the same procedure starting from Step 16 with 60 ml of shiro dashi.
  26. This is a grilled onigiri using a blowtorch. This is also good.

A wide variety of manila clam options are available to you, such as clam. You can also choose from cooked, alive. The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. Ushio-Jiru (潮汁) is a clear soup made with seafood such as white fish or clams and seasoned with only salt and sake. Delicious, truly authentic, fast & easy.

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