Sake-Steamed Clams With Soy Butter – a delicious recipe with clams, sake, sugar, soy sauce, ginger, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the clams in a bowl, cover with cold water and place in the fridge for 2 hours (this helps to release any sand that may be caught in the clams).
2
Drain the clams, rinse under running water and set aside.
3
Combine the sake, sugar, soy sauce and ginger in a small jug.
4
Stir until the sugar dissolves.
5
Put the clams in a large frying pan over high heat and add the sake mixture.
6
Cover and cook, shaking the pan occasionally, for 3 minutes, or until the clams open.
7
Use a slotted spoon to transfer the clams to a serving bowl.
8
Add the chilled butter to the pan juices and whisk until the butter is melted and the sauce is thickened and glossy.
9
Pour the sauce over the clams and sprinkle the spring onion over to serve.
49
kcal
Calories
4
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound clams, 1/4 cup sake, 2 teaspoons superfine sugar, 1 teaspoon Japanese soy sauce, and more.
Yes, Sake-Steamed 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
