Ingredients
1 Salt and pepper
1 clove Garlic
10 Cherry tomatoes
1 tbsp Olive oil
3 tbsp White wine (or sake)
Method
Sources
📖
Recipe1M+
dataset
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Instantly mince garlic without a knife — self-cleaning basket
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Instantly mince garlic without a knife — self-cleaning basket
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de-sand the manila clams by soaking in 3% salt water (just add enough water to barely cover the clams). wash well under running water while rubbing the shells together to remove any dirt. cut up the nanohana into 3 cm pieces. finely chop the garlic. take the stems off the cherry tomatoes. put some olive oil in a frying pan, and heat the garlic through over low heat fragrant. when it smells nice, add the clams and nanohana. stir fry quicly over medium heat. add the white wine, turn the heat down to low-medium and cover with a lid. steam cook until about 80% of the clams have opened up. remove the lid, add the cherry tomatoes, and cook until they have softened and become wrinkly. when all the clams have opened up, it's done.