Sake-Steamed Clams

Mikekey *

By
@Mikekey

NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
1 Hr 10 Min
Cook:
5 Min
Method:
Steam

Ingredients

1 Tbsp
salt
2 lb
manila clams, scrubbed
1 c
sake
1 c
water
2 tsp
unsalted butter, cut into 4 pieces
2
green onions, thenly sliced (white and green parts)
1 pinch
togarashi spice blend, optional (see note)

Step-By-Step

1Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. Discard any open or broken shells.

2In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

3Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Japanese