Author: Lilibeth Bernardino Hashimoto
Steamed Clams in Butter and Sake
Prep: 10 m Cook: 10 m Ready In: 25 minutes Serves: 4
- 4 teaspoons sake
- 4 teaspoons mirin Japanese sweet wine
- 2 teaspoons rice vinegar
- 1 1/4 pounds clams in shell scrubbed
- 3 tablespoons butter
- 1 teaspoon soy sauce
- 1 green onion chopped
Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
121 calories 9 grams of fat 3 grams of carbohydrates 4.5 grams of protein 34 milligrams cholesterol 155 milligrams of sodium