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. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. 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. 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 per serving