Created by JostLori on July 12, 2016
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.