Steamed Clams in Butter and Sake
Ingredients
- 1 ¼ pounds clams in shells, scrubbed
- 4 teaspoons sake
- 4 teaspoons mirin (Japanese sweet wine)
- 2 teaspoons rice wine vinegar
- 3 tablespoons butter
- 1 green onion, chopped
- 1 teaspoon soy sauce
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Instructions
- Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
- Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until 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 butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.
Source
Original recipe: View Original