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Sake-Steamed Clams
Japanese clams steamed with sake, butter and mitsuba — fast and elegant. Covering the pan the instant the clams go in traps enough steam to pop them all open within three to four minutes, without overcooking the ones that open first.
Total time
43 min
Prep
35 min
Cook
8 min
Difficulty
easy
Cuisine
Japanese
gluten-free
Ingredients
1kgfresh clams, scrubbed
100mlsake
2 tbspbutter
3 clovesgarlic, sliced
mitsuba or flat-leaf parsleyto garnish
soy sauceto finish
Instructions
1
Soak clams in salted water 30 minutes. Drain.
2
Heat a large pan, add sake and bring to boil.
3
Add clams and butter. Cover and steam 3–4 minutes until all open.
4
Discard any that don't open.
5
Scatter mitsuba and a splash of soy. Serve in the pan with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
458
Protein
64.1g
Fat
10.5g
Carbs
14.7g
Fiber
0g
Sodium
1504mg
Reviews
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★★★★★
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