On this tenth episode of Instakitchen, chef Carlo Santiago teaches us how to make a gorgeous bowl of Vongole Blanco: fresh Manila clams cooked with white wine. <br /><br />RECIPE FOR RAFAELLE'S VONGOLE BLANCO<br />Serves three people<br /><br />INGREDIENTS<br />Sofrito:<br />60 grams white onion, chopped<br />60ml olive oil <br />50gms garlic, sliced<br />50gms sun-dried tomatoes, sliced<br />20gms bihud/fish roe or tilitilan<br />Freshly ground black pepper to taste<br /><br />Clams:<br />400gms Manila clams<br />50ml white wine<br />50gms tomato puree<br />30ml EVOO (Extra Virgin Olive Oil)<br />Fresh parsley or basil, as needed <br /><br /><br />TO MAKE SOFRITO: <br />1. On a hot pan with olive oil, add in the garlic and sun-dried tomatoes<br />2. Cook it on low heat for about 2-3 minutes then add in the fish eggs (tiltilan). <br />3. Remove from heat and let it stand at room temperature for 10-15 minutes to allow the oil to infuse with the ingredients.<br /><br />TO FINISH:<br />1. Heat a sauce pan over medium heat.<br />2. Add in the sofrito and onions. Cook onions until transluscent then add in the clams.<br />3. Allow the clams to cook in the oil for a minute then pour in the white wine.<br />4. Cook the clams covered for 3-5 minutes or until the clams open.<br />5. Mix in the tomato puree and remove from heat.<br />6. Transfer in a deep serving dish then drizzle with EVOO<br />7. Sprinkle with chopped herb and serve. Better to serve with grilled artisan bread<br /><br />SUBSCRIBE: http://www.youtube.com/user/coconutsmedia?sub_confirmation=1<br /><br />FOLLOW: <br />https://www.facebook.com/CoconutsTV<br />https://twitter.com/CoconutsTV<br />http://instagram.com/coconutstv
