Sake-Steamed Clams

• servings: 2
• total time: 15

Ingredients

1 Green onion, chopped

1 knob Ginger (roughly 1T chopped)

1 Dried red chili pepper (can be omitted for Kids)

2lbs Manila clams, cleaned

1C Sake

1 pad of butter (roughly 1-2t)

Directions

• Use a little bit of oil to fragrant the chopped ginger & chili pepper.

• Add clams & sake. Cover until the clams are starting to open. Remove cooked (opened) clams into a serving bowl. Repeat until all clams are cooked.

• Add butter to the sake liquid. You can either pour the liquid over clams or to return the clams to the pot for coat.

• Serve clams & juice w/ chopped green onions.

Notes

• Clams needs a good scrub so the final dish doesn’t get muddy

• Clams be refrigerated up to 24 hrs if cleaned & submerge w/ clean water

• 1/2 Sake + 1/2 water can be used instead

• Serve w/ rice, shomen, even pasta. I usually save the reminding juice for quick lunch/dinner the following day