Sake Steamed Manila Clams and Bok Choy - Nori Flavored -

1. 1

   Soak the clams in salted water to remove the sand and then rinse well.

2. 2

   Cut off a bit of the base from the bok choy.

3. 3

   Rinse the grit from between each stalk and cut in half vertically.

4. 4

   Place Steps 1 and 2 into a frying pan.

5. 5

   Combine the nori tsukudani with the sake and pour over the clams.

6. 6

   Cover with a lid and turn the heat to high.

7. 7

   After it has come to a boil, lower the heat to medium and steam for 3 minutes.

No additional tips available.