Sake-Steamed Clams

Prep Time
Cook Time
Ready In

"This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona. He suggests using a cooking sake, or ryori. One of the brands he likes best is Shochikubai. NOTE: Time does not include soaking time of 1 hour for clams."

Original recipe yields 4 servings
  • Note: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.


  • Serving Size: 1 (400.6 g)
  • Calories 297.6
  • Total Fat - 2.8 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 68 mg
  • Sodium - 3118.3 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.2 g
  • Protein - 34.7 g
  • Calcium - 134.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

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.

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 into 4 medium bowls. Add the butter to the broth. Spoon the broth into the bowls, garnish with the scallions and togarashi, and serve at once.

Tips & Variations

No special items needed.