Clams garlic rice

あさりのガーリックライス

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.