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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.

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  • 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

121 calories; 9 g total fat; 34 mg cholesterol; 155 mg sodium. 3 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
05/07/2008
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. I served miso soup but that wasn't a very good match to the flavor of this dish. Read More
(18)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2008
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. I served miso soup but that wasn't a very good match to the flavor of this dish. Read More
(18)
Rating: 4 stars
05/07/2008
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. I served miso soup but that wasn't a very good match to the flavor of this dish. Read More
(18)
Rating: 5 stars
09/10/2009
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 prepare again and again make it in) and decided I should add my review. I prepared the clams as per the recipe. At the end I sprinkled it with lots of green onions sliced in long diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Many thanks to Lilibeth for the recipe. Read More
(13)
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Rating: 5 stars
06/12/2009
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 to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks Read More
(11)
Rating: 4 stars
05/19/2009
This is really delicious. I quadrupled this recipe but only doubled the butter. Excellent - thanks! Read More
(8)
Rating: 5 stars
11/30/2011
Very easy to make and the sauce is extremely forgiving. Its a great side or main course dish:D Read More
(6)
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Rating: 5 stars
01/26/2011
the flavor was to die for but we may have slightly overcooked out clams; they were slightly chewy. Read More
(6)
Rating: 5 stars
06/11/2011
delicious! Read More
(6)
Rating: 5 stars
08/06/2015
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 give it a 10 Read More
Rating: 4 stars
01/01/2017
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 the alcohol. Read More