Japanese Sake Steamed Clams (with Butter & Soy Sauce)

Method5 steps · about 1 hr 10 min

1. 1

   Step 1: Check the 450 g live in-shell clams. Discard cracked or broken shells and any open clam that does not close when tapped. Wash the remaining clams in a colander under cold clean running water (500 ml). Dissolve the 2 tsp salt in 500 ml water, add the clams and leave to purge for 1 hour in the refrigerator at 4 °C or below.

   Refrigerated clam purge · 60 minUses 450 g live in-shell clams (Manila or similar) · 500 ml water for the discarded purging brine · 2 tsp salt for the discarded purging brine · Clean cold water for washing and rinsing the clams

   
2. 2

   Step 2: Lift the purged clams from step 1, discard the salt water and rinse thoroughly under cold clean running water. Drain and place the clams in a pot with the 3 tbsp sake.

   Uses Purged live clams lifted from their discarded salt water · Clean cold water for washing and rinsing the clams · 3 tbsp sake

   
3. 3

   Step 3: Heat the clams and sake from step 2 over medium heat. Once the liquid starts bubbling, cover and steam for about 5 minutes, until the shells open during cooking. Check at 5 minutes and continue cooking if needed; discard any clams that remain unopened after cooking.

   Check clam shells · 5 minUses Drained clams and sake in the cooking pot

   
4. 4

   Step 4: Keep the opened clams and their cooking juices from step 3 in the pot. Add the ½ tbsp butter and 1 tsp Japanese light soy sauce. Gently shake the pot until the butter melts and combines with the juices.

   Uses Opened cooked clams and retained juices after discarding unopened clams · ½ tbsp butter · 1 tsp Japanese light soy sauce (usukuchi shoyu)

   
5. 5

   Step 5: Divide the butter-and-soy clams and juices from step 4 among four appetizer or side portions. Add finely chopped green onions if using, and serve promptly while hot.

   Uses Finished butter-and-soy sake-steamed clams and juices · finely chopped green onions (optional garnish)