Manila Clams with Soy Butter Recipe

Name: Manila Clams with Soy Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sake; 2 tablespoons soy sauce; 2 tablespoons sugar; One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks; 2 dried hot red chiles; 1 garlic clove, thinly sliced; 2 pounds Manila clams, scrubbed; 3 tablespoons unsalted butter, cubed; Salt; Minced scallions, for garnish

Servings: persons

1/2 cup sake
2 tablespoons soy sauce
2 tablespoons sugar
One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks
2 dried hot red chiles
1 garlic clove, thinly sliced
2 pounds Manila clams, scrubbed
3 tablespoons unsalted butter, cubed
Salt
Minced scallions, for garnish

1
In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar.
2
Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes.
3
Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open.
4
Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes.
5
Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sake, 2 tablespoons soy sauce, 2 tablespoons sugar, One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks, and more.

Yes, Manila Clams with Soy Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manila Clams with Soy Butter

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