sake-steamed clams
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
1 Hr 10 Min
cook time
5 Min
method
Steam
Ingredients For sake-steamed clams
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1 Tbspsalt
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2 lbmanila clams, scrubbed
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1 csake
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1 cwater
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2 tspunsalted butter, cut into 4 pieces
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2green onions, thenly sliced (white and green parts)
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1 pinchtogarashi spice blend, optional (see note)
How To Make sake-steamed clams
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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.
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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.
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3Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
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