Name: Steamed Clams with Sake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 pounds fresh littleneck or Manila clams, scrubbed and purged; 1 cup premium quality sake; 3 tablespoons unsalted butter; 4 cloves garlic, thinly sliced; 1 small shallot, finely diced; 1 inch piece ginger, julienned; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, thinly sliced for garnish; 1 red chili, thinly sliced (optional); 2 tablespoons fresh cilantro leaves, for garnish; 1 lemon, cut into wedges for serving

Instructions

Clean the clams

Scrub the clams under cold running water to remove any sand or grit. Place them in a large bowl of cold salted water (about 1 tablespoon salt per quart) and let soak for 20 minutes to purge any remaining sand. Drain and rinse thoroughly.
Prepare the aromatics

In a large, wide pot or deep skillet with a lid, melt the butter over medium heat. Add the sliced garlic, diced shallot, and julienned ginger. Sauté until fragrant and softened but not browned, about 2-3 minutes.
Add liquids

Pour in the sake and soy sauce, then bring the mixture to a simmer. Allow it to simmer for about 2 minutes to slightly reduce and let the alcohol cook off.
Steam the clams

Add the cleaned clams to the pot in a single layer if possible. Cover with a tight-fitting lid and increase heat to medium-high. Steam until all clams have opened, about 5-7 minutes, shaking the pot occasionally to ensure even cooking.
Finish and serve

Discard any clams that haven't opened after cooking. Drizzle with sesame oil and gently stir to combine. Garnish with sliced green onions, cilantro leaves, and sliced chili if using. Serve immediately in bowls with lemon wedges and plenty of the flavorful broth.

Steamed Clams with Sake

Ingredients

Instructions

Nutritional Information