July 12, 2016
Shellfish, Dairy, Alcohol,
Appetizers, Japanese, Quick Meals, Entertaining, Stove Top, Gluten-Free, No Eggs, Clams, Butter/Margarine more
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"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."
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.
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.
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.
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