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 BLANCObr Serves three peoplebr br INGREDIENTSbr Sofrito:br 60 grams white onion, choppedbr 60ml olive oil br 50gms garlic, slicedbr 50gms sun-dried tomatoes, slicedbr 20gms bihudfish roe or tilitilanbr Freshly ground black pepper to tastebr br Clams:br 400gms Manila clamsbr 50ml white winebr 50gms tomato pureebr 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 tomatoesbr 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 EVOObr 7. Sprinkle with chopped herb and serve.