- 4 teaspoons sake
- 4 teaspoons mirin (Japanese sweet wine)
- 2 teaspoons rice vinegar
- 1 1/4 pounds clams in shell, scrubbed
- 3 tablespoons butter
- 1 teaspoon soy sauce
- 1 green onion, chopped
- 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.
08/30/2019
recipepes.com
steamed clams in butter and sake, recipe
PT15M
PT1H
5
455 calories
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