Dinner · 20 min · japanese

Sake-Steamed Clams

Japanese flavors, weeknight effort. Manila clams meets sake in a 20-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Manila clams
• 1 cup Sake
• 4 slices Fresh ginger
• 3 Scallions
• 1 tbsp Soy sauce
• 1 tbsp Butter
• 1 Lemon

Steps

1. Purge the clams in salted water 30 minutes, then scrub. Discard any that stay open when tapped.
2. In a deep pan, bring the sake, ginger, and half the scallions to a boil. Add the clams, cover, and steam 5 minutes, shaking once.
3. The moment the shells gape open, they are done. Fish out any that stayed shut — they were never alive to begin with.
4. Swirl in the butter and soy off the heat; squeeze over the lemon.
5. Serve in deep bowls with the briny sake broth for sipping. The simplest seafood dish in Japan, and one of the best.

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