Clams garlic rice

Point

Since UNILLOY pot has high thermal storage heating effect, cooked well not only white rice but also together with seasonal ingredients.

Ingredient5-6 servings

Rice

450g

Clams

600g

Garlic

2 cloves

White wine

1/2 cup

Water (adding the juice of steamed clams)

600㏄

Salt

1/2 teaspoon

Pepper

as appropriate

Butter

2 tablespoons

Green onions

as appropriate

• 1

  Rice washed and drawn up in a colander.

• 2

  Sand out clams washed by rubbing the shell and the shell.

• 3

  Garlic sliced.

• 4

  Dissolve butter in a frying pan, heat ③ in low, once browned in crispy, take out.

• 5

  Add ➁ and heat, add white wine and steam with a lid.

• 6

  Strained through a strainer covered with paper towel, to separate the juice and the clams.

• 7

  Put ① and water 600㏄ by adding the juice of ⑥ into UNILLOY casserole, add salt and pepper.

• 8

  Heat medium, after boiling turn very low and heat for 15 minutes.

• 9

  Turn off the fire, add clams of ⑥ and steam 10 minutes and mix well. Serve to a plate.

• 10

  Sprinkle finely chopped green onions and ④.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.