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. Slideshow:  Amazing Clam Recipes 

Andrew Zimmern
June 2014

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Credit: © Madeleine Hill

Recipe Summary

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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