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Manila Clams with Soy Butter

Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-inspired clams are one of Andrew Zimmern's favorite weeknight dinners.

  • Total Time:
  • Servings: 2

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  • 1/2 cup sake

  • 2 tablespoons soy sauce

  • 2 tablespoons sugar

  • One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks

  • 2 dried hot red chiles

  • 1 garlic clove, thinly sliced

  • 2 pounds Manila clams, scrubbed

  • 3 tablespoons unsalted butter, cubed

  • Salt

  • Minced scallions, for garnish


  1. In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes. Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open.
  2. Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes. Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.
Contributed By Photo © Madeleine Hill Published June 2014

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