Recipes

Sake Steamed Clams with Ginger-Soy Butter

Prep Time: 10-20 minutes

Cook Method: Stovetop

Ingredients and Directions

Ingredients

  • 1lb Fresh Manila clams
  • 1 tablespoon Green Onions (minced)
  • 2 tablespoons Ginger (minced)
  • 2 tablespoons Garlic (minced)
  • 2 tablespoons Soy Sauce or Tamari
  • 3 tablespoons Butter (softened)
  • 1/2 cup Sake
  • 3/4 cups Mixed Julienne Red Peppers and Carrots
  • 2 tablespoons Cilantro Leaves (picked)
  • 1 Rice Paper Sheet (crispy fried (1 each per person)

Directions

Pre soak clams in cold water for at least one hour to clean, rinse well and set aside. To make butter; sauté green onion, garlic and ginger in a small amount of oil until fragrant. Deglaze with soy sauce and cool. Cream soy ginger mixture into butter and set aside. Heat a large (6-8 qt) saucepot over medium high heat; add clams and a small amount of oil. Allow clams and pot to heat, add sake and cover to steam. After being covered and cooking for approximately 4-5 minutes, check and see if clams are starting to open. Once they begin to open up, add vegetables and ginger-soy butter and cover for another minute. Remove cover and mix in fresh cilantro leaves just before serving. Garnish with crispy fried rice paper.