Sake-steamed clams with soy butter

Sake-steamed clams with soy butter

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
400g clams
60ml sake
2 teaspoons caster sugar
1 teaspoon japanese soy sauce
1 teaspoon finely chopped ginger
20g unsalted butter, chopped and chilled
1 spring onion, thinly sliced

Method

  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). Drain the clams, rinse under running water and set aside.
  2. Combine the sake, sugar, soy sauce and ginger in a small jug. Stir until the sugar dissolves.
  3. Put the clams in a large frying pan over high heat and add the sake mixture. Cover and cook, shaking the pan occasionally, for 3 minutes, or until the clams open. Use a slotted spoon to transfer the clams to a serving bowl.
  4. Add the chilled butter to the pan juices and whisk until the butter is melted and the sauce is thickened and glossy. Pour the sauce over the clams and sprinkle over the spring onion to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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