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Ingredients2 h 20 m servings 72 cals
Original recipe yields 2 servings
- Soak short-neck clams in lightly salted water to draw sand out of the shells, about 2 hours. Rinse.
- Combine clams, water, 1/3 cup plus 1 1/2 tablespoon sake, and soy sauce in a pot over medium heat. Bring to a simmer; cook, covered, until clams open, 5 to 6 minutes.
- Garnish clams with green onion.
- Cook's Notes:
- Use 1 scant teaspoon salt per 3/4 cup water for soaking the clams.
- Discard clams that do not open after steaming.
Per Serving: 72 calories; 0 g fat; 3.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 153 mg sodium. Full nutrition