Real Recipes From Real Home Cooks ®

sake-steamed clams

★★★★★ 1
a recipe by
Mikekey *
Seattle, WA

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

★★★★★ 1
serves 4
prep time 1 Hr 10 Min
cook time 5 Min
method Steam

Ingredients For sake-steamed clams

  • 1 Tbsp
  • 2 lb
    manila clams, scrubbed
  • 1 c
  • 1 c
  • 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)

How To Make sake-steamed clams

  • 1
    Fill 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.
  • 2
    In 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.
  • 3
    Spoon 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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