Best 2 Sake Steamed Clams Recipes

Sake steamed clams is a classic Japanese dish that is both simple to prepare and packed with flavor. The combination of sake, soy sauce, and ginger creates a delicious broth that infuses the clams with a delicate and savory flavor. The dish is often served as an appetizer or main course, and it can be enjoyed with a variety of side dishes such as rice, noodles, or vegetables. If you're looking for a quick and easy seafood dish that is sure to impress, sake steamed clams is the perfect recipe for you.

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STEAMED CLAMS IN BUTTER AND SAKE

Steamed Clams in Butter and Sake image

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Provided by Lilibeth Bernardino Hashimoto

Categories World Cuisine Recipes Asian Japanese

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Steps:

Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
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 green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g

SAKE-STEAMED CLAMS

Sake-Steamed Clams image

NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.

Provided by Mikekey *

Categories Seafood Appetizers

Time 1h15m

Number Of Ingredients 7

Ingredients

1 Tbsp salt
2 lb manila clams, scrubbed
1 c sake
1 c water
2 tsp unsalted butter, cut into 4 pieces
2 green onions, thenly sliced (white and green parts)
1 pinch togarashi spice blend, optional (see note)

Steps:

1. Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. Discard any open or broken shells.
2. 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.
3. Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

Tips:

Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any that are open or have a foul odor.
Soak the clams in cold water for 30 minutes: This will help to remove any sand or grit from the shells.
Use a variety of sake: Different sakes will produce different flavors in the dish. Try using a light and crisp sake for a delicate flavor, or a richer and more full-bodied sake for a more robust flavor.
Don't overcook the clams: Clams only take a few minutes to cook. Overcooking will make them tough and rubbery.
Serve the clams immediately: Clams are best enjoyed while they are still hot and juicy.

Conclusion:

Sake steamed clams are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you're looking for a new and exciting way to cook clams, give sake steamed clams a try. You won't be disappointed!