Sake-Steamed Clams
This recipes calls for smaller clams such as Manila clams and other cockles. The dish easy to make and packed with tangy, spicy, and briny flavors.
- Prep time
- 1 hr
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds Manila clams, New Zealand clams, or cockles
- 1 tablespoon kosher salt or sea salt
- 1 cup sake
- 1 cup water
- 1 tablespoon unsalted butter, cut into 4 or 5 pieces
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon cayenne pepper
- 2 scallions, thinly sliced
Instructions
- 1
Pick through the clams and discard any that are not tightly closed (or close when tapped gently on the counter) or have chipped shells. Fill a large bowl with cold water and stir in the salt. Add the clams and let stand for 1 hour. (This draws out sand from inside the shells.) Drain the clams and rinse them well. If the shells seem gritty, scrub the outsides gently with a clean brush.
- 2
In a deep saucepan, combine the sake and water and bring to a boil. Add the clams, cover with a lid, and steam for about 4 minutes. Uncover and discard any clams that have not opened.
- 3
Ladle the clams and broth into a large serving bowl. Scatter the butter pieces over the clams. Top off with the sesame oil, sesame seeds, cayenne, and scallions. Serve immediately.