Japanese Sake Steamed Clams (with Butter & Soy Sauce)
Ingredients
- 450 g clams Manila or similar
- 500 ml water
- 2 tsp salt
- 3 tbsp sake
- ½ tbsp butter
- 1 tsp Japanese light soy sauce (usukuchi shoyu)
- finely chopped green onions optional garnish
Instructions
- Start by placing 450 g clams in a colander and rinse with running water. Prepare a bowl and add 500 ml water and 2 tsp salt. Mix well and then add the clams. Leave to soak for 1 hour to purge them of sand.
- Drain the water and rinse the clams once more to remove any leftover sand or debris. Transfer to a large pot and add 3 tbsp sake.
- Heat on medium and once the sake starts to bubble, reduce the heat to simmer and cover with a lid. Steam with the lid on for 5 minutes or until all of the clams have opened.
- Remove the lid and add ½ tbsp butter and 1 tsp Japanese light soy sauce (usukuchi shoyu). Gently shake the pan to mix the butter and soy sauce until melted.
- Serve up, drizzle with the sauce leftover in the pan and sprinkle with finely chopped green onions. Enjoy!
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