Clams Steamed in Sake

    (11)
    20 minutes

    This is a Japanese way of preparing clams, steamed in a wok with sake, mirin, soy sauce and butter. Delicious!


    11 people made this

    Ingredients
    Serves: 4 

    • 4 teaspoons sake
    • 4 teaspoons mirin (Japanese sweet cooking wine)
    • 2 teaspoons rice vinegar
    • 500g clams in shell, scrubbed
    • 3 tablespoons butter
    • 1 teaspoon soy sauce
    • 1 spring onion, chopped

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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 spring onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (9)

    by
    17

    This was very different than any other clam dish I've had. It was very sweet; actually much sweeter than I expected. I'd make it again but I'd love to know what others are serving with this dish. I served miso soup but that wasn't a very good match to the flavor of this dish.  -  07 May 2008  (Review from Allrecipes USA and Canada)

    by
    12

    I made this recipe a couple of months ago and my hubby, who is sceptical of clams, loved it. When he asked for it today I dug out the recipe, added it to my recipe notebook (only recipes I will prepare again and again make it in), and decided I should add my review. I prepared the clams as per the recipe. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Many thanks to Lilibeth for the recipe.  -  05 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    11

    I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks  -  11 Jun 2009  (Review from Allrecipes USA and Canada)

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