Butter-sautéed clams and green vegetables

 

Ingredients

・Clams (in shells): 15

・Asparagus: 12 spears

・Shirona (or bok choy/similar leafy green): 2 heads

・Olive oil: 2 tbsp

・A: Western-style soup stock granules: 4g

・A: White wine: 2 tbsp

・A: Dried red chili pepper (sliced ​​into rings): 1/4 tsp

・Boiled snap peas: 8

・Butter: 20g

・Lemon slices: 3

Instructions

1. Purge the clams of sand.

2. Cut the asparagus and the shirona (with the stem ends trimmed off) into quarters.

3. Heat the olive oil in a frying pan, sauté the clams, then remove them from the pan.

4. Add the clams and ingredients A to the same pan, cover with a lid, and steam-cook over low heat for 3 minutes.

5. Add the sautéed asparagus and shirona, the snap peas, and the butter to the pan; toss everything together while cooking to reduce the liquid.

6. Transfer to a serving dish, garnish with the lemon slices, and serve.