-
-
My review
Steamed Clams in Butter and Sake
16
Lilibeth Bernardino Hashimoto
"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 121Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
- Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
- Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 9Most helpful
Most positive
Least positive
Newest
5/7/2008
This was very different than any other clam dish I've had. It was very sweet; actually much sweeter than I expected. I'd make it again but I'd love to know what others are serving with this dish...
9/5/2009
I made this recipe a couple of months ago and my hubby, who is sceptical of clams, loved it. When he asked for it today I dug out the recipe, added it to my recipe notebook (only recipes I will...
6/11/2009
I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen ...
5/18/2009
This is really delicious. I quadrupled this recipe, but only doubled the butter. Excellent - thanks!
11/30/2011
Very easy to make and the sauce is extremely forgiving. Its a great side or main course dish :D
1/26/2011
the flavor was to die for, but we may have slightly overcooked out clams; they were slightly chewy.
1/1/2017
The goal is to achieve clarity in the broth. So I ditched the soy sauce and used kosher salt. Also added another dash of good sake after taking clams off the fire in order to taste a bit of...
7/13/2015
I use Countnecks ,the smallest legal size Or Littlenecks the next size bigger After I steam them open I losen the clam in it's half of the shell,but don't separate the other half of the shell. I...