A Fisherman's Dish: Butter Steamed Manila Clams

1. 1

   De-sand the clams, and wash in plenty of water.

2. 2

   Heat a frying pan, add the clams, drizzle in sake, add butter and cover with a lid to steam.

3. 3

   When the clams have opened up, turn off the heat and mix it up from the bottom.

4. 4

   Transfer to a serving plate, scatter chopped green onions and it's done.

5. 5

   Don't throw away the liquid that comes out of the clams.

6. 6

   Use in soup, chowder, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.