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

How to make this recipe

  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

455929 recipes/manila-clams-with-soy-butter 2014-06-23T19:45:58+00:00 Andrew Zimmern valentines-day|japanese|2|fast|web-exclusive|weeknight-dinner|lunch june-2014 recipes,manila-clams-with-soy-butter 455929

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