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.Plus: More Appetizer Recipes and Tips Amazing Seafood Recipes

nobuofukuda.jpg
Nobuo Fukuda
November 2004

Gallery

Credit: © Frances Janisch

Recipe Summary

active:
10 mins
total:
1 hr 15 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

Notes

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

Advertisement