Sake Steamed Clams
These sake steamed clams, which are gently cooked in sake, ginger, and scallion broth, eat like a restaurant-quality dish but can be easily made at home.
Ingredients
- 4 1/4 cups cold water
- 4 teaspoons (1 oz) sea salt
- 2 pounds, 4 ounces clams, (preferably littleneck or steamers)
- 1 ounce fresh ginger, peeled and cut into thin matchsticks
- 8 scallions, cut into 2-inch (5-cm) pieces and sliced into long thin strips
- 5 ounces (scant 2/3 cup) sake
Instructions
- In a large bowl, mix the cold water with the sea salt and stir until the salt has dissolved.
- Place the clams in a large baking dish or roasting pan and pour the salted water over the clams until they are almost covered. Cover the roasting pan with a towel and leave it in a cool, dark place for 1 hour (or in the fridge overnight).
- Drain the clams in a colander and rinse them well under cold running water to remove all the grit. Check the clams—they should be tightly closed. Discard any half-opened clams or any that don’t close when tapped.
- In a large saucepan or wok with lid over medium-high heat, combine the clams, ginger, scallions, and sake and cook until most of the clams are wide open, 5 to 10 minutes. Discard any unopened shells.
Nutrition
Serving: 1portion | Calories: 561kcal | Carbohydrates: 28g | Protein: 76g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 6924mg | Fiber: 2g | Sugar: 1g