Sake Steamed Manila Clams and Bok Choy - Nori Flavored -

• 250 grams Manila clams
• 1 bundle Bok choy
• 50 ml Sake
• 1 tbsp Soy preserved nori seaweed (Tsukudani)

1. Soak the clams in salted water to remove the sand and then rinse well.
2. Cut off a bit of the base from the bok choy.
3. Rinse the grit from between each stalk and cut in half vertically.
4. Place Steps 1 and 2 into a frying pan.
5. Combine the nori tsukudani with the sake and pour over the clams.
6. Cover with a lid and turn the heat to high.
7. After it has come to a boil, lower the heat to medium and steam for 3 minutes.

manila clams, bok choy, sake

Taken from cookpad.com/us/recipes/169782-sake-steamed-manila-clams-and-bok-choy-nori-flavored (may not work)