Japanese•quick
Japanese Steamed Clams
Japanese Steamed Clams - Manila (Asari) clams with butter, Japanese sake and mirin. Briny, delicious and takes only 10 mins.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb (750g) Manila clams
- 1/3 stick unsalted butter
- 1 1/4 cups water
- 1/2 cup cooking sake
- 1/4 cup mirin
- salt (to taste)
- 1 tablespoon scallion (green part only, chopped)
Instructions
- 1
Clean the clams thoroughly and set aside. Heat a saucepan over medium heat and add the butter. Once the butter melts, add the clams to the pan and give them a few quick stirs. Then, add the water, sake, and mirin to the clams, and cover the pan with its lid.
- 2
Turn the heat to high and bring the clams to a boil. Once all the clams have opened, add salt to taste. Dish the clams out into a bowl, garnish with chopped scallions, and serve immediately.