Clam in Sake Sauce
03:45 min
Accessories:
- Ceramic Bowl&Lid
P R O F I L E
260
Chilled 4°C
1 Portion
From Raw
Stage 1
- 01:00
- 10 %
- 100 %
Stage 2
Add clams, butter, sake and soy sauce
- 02:45
- 10 %
- 100 %
R E C I P E
| 5 | g | Garlic |
| 5 | g | Green Shallots |
| 3 | g | Red Chilli |
| 10 | ml | Oil |
| 100 | g | Chinese Hard-Shell Clam |
| 10 | g | Butter |
| 35 | ml | Sake |
| 10 | ml | Soy Sauce |
| 5 | g | Dry Chilli |
| 10 | g | Leek |
| Ingredients | ||
| Cut the garlic, green shallots and red chilli in fine slices. Wash the clams. Cut the dried chilli and leek into fine strips and keep aside for garnish. Put the garlic, shallots and red chilli in the bowl and put the lid on. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Carefully remove the bowl with the cooked food and let the clams rest for 3 minutes. Garnish with the dried chilli and the leek strips. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
