Ingredients25 m servings 121 cals
- 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.
Per Serving: 121 calories; 9 g fat; 3 g carbohydrates; 4.5 g protein; 34 mg cholesterol; 155 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 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...
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 ...
This is really delicious. I quadrupled this recipe, but only doubled the butter. Excellent - thanks!
Very easy to make and the sauce is extremely forgiving. Its a great side or main course dish :D
the flavor was to die for, but we may have slightly overcooked out clams; they were slightly chewy.
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...