Sake Steamed Clams
Recipe: #20730
August 29, 2015
Categories: Appetizers, Asian, Japanese, New Years, Gluten-Free, No Eggs, Non-Dairy, Clams, , more
"NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (353.2 g)
- Calories 281
- Total Fat - 2.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 68 mg
- Sodium - 3110.5 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 33.8 g
- Calcium - 96.9 mg
- Iron - 3.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. Discard any open or broken shells.
Step 2
In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
Step 3
Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
Tips
No special items needed.
0 Reviews
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