Manila Clams with Soy Butter
- TOTAL TIME: 20 MIN
- SERVINGS: 2
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.
- 1/2 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
- Minced scallions, for garnish
- 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.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.