sake-steamed clams

Name: Sake-Steamed Clams
Prep time: 1 h 10 min
Cook time: 5 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tablespoon(s) salt; 2 pound(s) manila clams, scrubbed; 1 cup(s) sake; 1 cup(s) water; 2 teaspoon(s) unsalted butter, cut into 4 pieces; 2 - green onions, thenly sliced (white and green parts); 1 pinch(es) togarashi spice blend, optional (see note)

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Mikekey *

Seattle, WA

Updated on Jul 23, 2015

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

Rate

prep time 1 Hr 10 Min

cook time 5 Min

method Steam

yield 4 serving(s)

Ingredients

1 tablespoon salt
2 pounds manila clams, scrubbed
1 cup sake
1 cup water
2 teaspoons 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

Step 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.

Step 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.
Step 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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