SAKE-STEAMED CLAMS
NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.
Provided by Mikekey *
Categories Seafood Appetizers
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. Discard any open or broken shells.
- 2. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
- 3. Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
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