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See the note on clams and mussels if you haven't read it.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 4–5 minutes.
Discard any clams that have not opened.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce, garlic, and green onion, tossing to coat the clams as the butter melts. Arrange the clams on a serving plate and drizzle the sauce over them.