Sake-Steamed Clams

1. 1

   Fill a medium bowl with cold water and add 1 tablespoon of salt.

2. 2

   Add the clams and let stand for 1 hour.

3. 3

   Drain the clams and rinse them well.

4. 4

   In a large, deep skillet, combine the sake with the water and bring to a boil.

5. 5

   Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

6. 6

   Spoon the clams and broth into 4 medium bowls.

7. 7

   Top with the butter, garnish with the scallions and togarashi and serve at once.

No additional tips available.