steamed clams
Steamed clams in butter and sake
Serves 4
Serve with soup and rice, or make a big batch of it for starters. Yummy with an Asahi or crisp lager.
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500g (1 lb) large clams
4 tsp sake
4 tsp mirin
2 tsp rice wine vinegar
3 tbs butter
1 tsp soya sauce
1 spring onion, thinly sliced
First
Place clams in a basin, scrub with a brush to clean, then rinse. Soak clams
in a large bowl of cold water for five minutes. Drain thoroughly.
Second
Heat a wok or large saucepan and cook clams with sake, mirin and vinegar.
Cover and cook over high heat for three to four minutes or until clams open,
discarding those that do not. Remove any scum from the surface with a spoon.
Third
Add butter, soya sauce and spring onion and continue to stir over high heat
until butter melts, tossing clams through butter mixture until well coated.
Fourth
Arrange clams on a serving plate, drizzle with butter sauce and serve immediately.