This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of butter and green onion in this Japanese-style preparation. My husband likes it so much.
Ingredients
- 1.25 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
Instructions
-
1
Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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