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Sake-Steamed Clams image

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

1 Tbsp salt
2 lb manila clams, scrubbed
1 c sake
1 c water
2 tsp unsalted butter, cut into 4 pieces
2 green onions, thenly sliced (white and green parts)
1 pinch togarashi spice blend, optional (see note)


  • 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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