Sake Steamed Clams

Main Ingredients

  • Manila clams OR cockles, scrubbed - 2 Pounds
  • Sake - 240ml
  • Cold Water - 240ml
  • Unsalted butter, at room temperature, cut into 4 pieces - 2 teaspoons
  • Salt - 1 teaspoon
  • Scallions, white and light green parts only, thinly sliced - 2 Sprigs
  • S&B Nanami Togarashi Assorted Chili Pepper, optional, to taste - A Pinch (Togarashi: cayenne, sesame seeds, and seaweed)

Directions for Use

Step 1:Add salt in a big bowl filled with cold water. Pour the clams in and set aside for an hour. Drain them and rinse well with running water.

Step 2:Mix water and sake in a large, deep saucepan. Bring to a boil.

Step 3:Add clams. Cover tightly and cook for about 4 minutes or until most of the clams have opened. Gently shake the pan from time to time to keep the clams evenly heated.

Step 4:Top the clams with unsalted butter and garnish with sliced scallions. Season with a pinch of togarashi pepper powder to give a taste of the Japan. (optional)

Step 5:Serve hot and enjoy!

(By: Nobuo Fukuda of Sea Saw in Arizona, U.S.A. -- F&W Best New Chef 2003)