Sake-Steamed Clams

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona (an F&W Best New Chef 2003). He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

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  • Servings: 4

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  • Salt
  • 2 pounds Manila clams or cockles, scrubbed
  • 1 cup sake
  • 1 cup water
  • 2 teaspoons unsalted butter, cut into 4 pieces
  • 2 scallions, white and light green parts only, thinly sliced
  • Pinch of togarashi spice blend, optional (see Note)

How to make this recipe

  1. Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.

  2. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

  3. Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and <em>togarashi</em> and serve at once.


Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.

Contributed By Photo © Frances Janisch Published November 2004

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