Sake Steamed Clams
A simple preparation using Japanese sake (rice wine). This version was closely inspired by a recipe on Food and Wine by Nobua Fukuda and a recipe on Just One Cookbook by Namiko Chen
- Prep time
- 1 hr
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds Manila or Littleneck Clams (I went a little bit over in case some didn't open)
- 1 tablespoon julienned fresh ginger (I cut them in matchsticks)
- 1 1/4 cup sake
- 1/4 - 1/3 cup water
- 2 - 3 green onions sliced
- fresh ground pepper
- Ichimi or Shichimi Togorashi (to sprinkle)
- Japanese rice for serving (optional)
Instructions
- 1
Clean the clams really well by soaking in cold water and about a tablespoon of salt, letting them sit for an hour or so. Then wash each clam by hand under running water and set aside. Wash the bowl out and put the clams back in and fill with water and let them stay there until you are ready to cook them.
- 2
Place the sake, water, and ginger in a large saute pan or wok and bring to a boil. Add the clams and green onion, turn the heat to low, cover and let cook for about 5 minutes. Check that the clams are all open, discard any that are not.
- 3
Serve atop a small bowl of rice with some of the sauce drizzled on, passing the togorashi for sprinkling.