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Manila Clams with Soy Butter
© Madeleine Hill

Manila Clams with Soy Butter

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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.

  1. 1/2 cup sake
  2. 2 tablespoons soy sauce
  3. 2 tablespoons sugar
  4. One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks
  5. 2 dried hot red chiles
  6. 1 garlic clove, thinly sliced
  7. 2 pounds Manila clams, scrubbed
  8. 3 tablespoons unsalted butter, cubed
  9. Salt
  10. 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.


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