Manila Clam Rice

• 400 grams Manila clams
• 540 ml Uncooked white rice
• 100 ml Sake
• 1 Carrot
• 2 tsp Soy sauce
• 1/2 tsp Salt
• 1 Thinly sliced green onion

1. Wash the rice and drain in a strainer (for at least 30 minutes).
2. Remove the sand from the clams and wash. Mince the carrots.
3. Add the clams and the sake to a frying pan.
4. Cover with a lid and cook until the clams open.
5. Once they've opened, separate the meat and the clam juices.
6. Add the rice from Step 1, and the clam juices from Step 2 to the rice cooker.
7. Then add the flavoring ingredients and enough water to reach the 3 cups mark.
8. Add the minced carrots to Step 3 and turn on your rice cooker!
9. Once the rice has finished cooking, add the clams and mix.
10. Serve in rice bowls, sprinkle with thinly sliced green onions, and it's complete.

manila clams, sake, carrot, soy sauce, salt, green onion

Taken from cookpad.com/us/recipes/158726-manila-clam-rice (may not work)