Sake Steamed Clams

Source Food and Wine

Sake-Steamed Clams

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona.  He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

Ingredients

Salt
3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)

Method   

Fill a medium bowl with cold water and add 1.5 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.

In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.