Mince the onion and garlic. Halve the cherry tomatoes.

In a pot, add clams and sake. Cover and cook over medium heat until clams open. Remove clams from shells and strain the steaming liquid.

Heat olive oil in a pan. Add onion and garlic, and sauté over medium-low heat for 5 minutes.

Add rice to the pan and cook until translucent. Mix in water, salt, pepper, and the strained clam liquid. Flatten the mixture evenly.