Manila Clam Seasoned Rice

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Manila Clam Seasoned Rice. One of my favorites food recipes. This time, I will 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 easy, it's fast, it tastes yummy. It's enjoyed by millions daily. Manila Clam Seasoned Rice is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Manila Clam Seasoned Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Manila Clam Seasoned Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Manila Clam Seasoned Rice using 9 ingredients and 26 steps. Here is how you can achieve that.

My mother in law sends me care packages of manila clams in the spring.
I have been making the bamboo shoot ricesince last year. I really enjoyed the shiro-dashi seasoned rice, so I started experimenting for clam seasoned rice...
I came up with the BEST ingredient ratios.

I wrote down the tips in the recipe. As I mentioned in Steps 20-21, be careful not to make the soup too salty. Recipe by *ai*

Ingredients and spices that need to be Prepare to make Manila Clam Seasoned Rice:

1. 700 grams White rice
2. 35 to 45 Manila clams
3. 300 ml Sake...A
4. 1200 ml Water...A
5. 1 tbsp Mirin...B
6. 60 ml Shiro-dashi ...B
7. 1 Ginger (julienned)
8. 1 White portion of Japanese leeks (thinly sliced)
9. 1 Kombu for dashi stock

Instructions to make 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.

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So that's going to wrap this up for this special food Simple Way to Prepare Perfect Manila Clam Seasoned Rice. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!