Remove stems from cherry tomatoes and cut them in half. Slice the yellow bell pepper thinly and cut into halves. Mince the onion.

In a pan, add cleaned clams and sake. Cover with a lid and heat until the clams open. Reserve the clam broth.

Heat 3 tbsp olive oil in a pan and sauté the minced onion until softened.

Add rice to the pan and sauté until the grains become translucent.

Pour the reserved clam broth and water into the pan. Add salt, pepper, cherry tomatoes, and bell pepper. Cover with a lid and cook on high heat.

Once boiling, reduce to low heat and cook for 10 minutes.