Sake-Steamed Clams

• 0.25 cup sake
• 0.25 cup mirin (sweet Japanese cooking wine)
• 2 Tbsp. rice vinegar
• 3 lbs. clams in shell, scrubbed
• 4 Tbsp. butter
• 1 Tbsp. soy sauce
• 3 cloves garlic, minced
• 3 green onions, chopped

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.