Sake-Steamed Clams
Recipe: #24388
July 12, 2016
Categories: Appetizers, Japanese, Gluten-Free, No Eggs, Clams, Butter/Margarine, more
"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."
Ingredients
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- Note: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.
Nutritional
- 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 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.
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
No special items needed.