Back to the Recipes Index

Sake-Steamed Clams

Back to the Seafood Index

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.

Serve immediately.