Instakitchen Manila E10: Vongole Blanco from Rafaelle Pizzeria at The Bayleaf Intramuros

By Oscar Nava

Nov 10, 2014 | 3:38pm Manila time

On this tenth episode of Instakitchen, chef Carlo Santiago of Rafaelle, a Spanish-Italian restaurant at The Bayleaf Intramuros, teaches us how to make a gorgeous bowl of Vongole Blanco: fresh Manila clams cooked with white wine.

Rafaelle, 3/F The Bayleaf Intramuros, Muralla cor Victoria Sts, Intramuros, Manila; www.thebayleaf.com.ph, +63 2 3283170. Daily 11am-11pm.

PRESENTED BY CEBU PACIFIC AIR.COM

This episode of Instakitchen is brought to you by Cebu Pacific Air! Flying daily from Bangkok, Hong Kong, Kuala Lumpur and Singapore to sunny Manila, where you can enjoy the tasty treats featured in this show.

RECIPE FOR RAFAELLE’S VONGOLE BLANCO
Serves three people

INGREDIENTS
Sofrito
60ml olive oil
50gms garlic, sliced
50gms sun-dried tomatoes, sliced
20gms bihud/fish roe or tilitilan
Freshly ground black pepper to taste

Clams
60 grams white onion, chopped
400gms Manila clams
50ml white wine
50gms tomato puree
30ml EVOO (Extra Virgin Olive Oil)
Fresh parsley or basil, as needed

TO MAKE SOFRITO:
1. On a hot pan with olive oil, add in the garlic and sun-dried tomatoes
2. Cook it on low heat for about 2-3 minutes then add in the fish eggs (tiltilan).
3. Remove from heat and let it stand at room temperature for 10-15 minutes to allow the oil to infuse with the ingredients.

TO FINISH:
1. Heat a sauce pan over medium heat.
2. Add in the sofrito and onions. Cook onions until transluscent then add in the clams.
3. Allow the clams to cook in the oil for a minute then pour in the white wine.
4. Cook the clams covered for 3-5 minutes or until the clams open.
5. Mix in the tomato puree and remove from heat.
6. Transfer in a deep serving dish then drizzle with EVOO
7. Sprinkle with chopped herb and serve. Better to serve with grilled artisan bread

CAN’T GET ENOUGH? WATCH SOME MORE:

Episode 1: Sisig tacos at El Chupacabra