Japanese Sake Steamed Clams
User Reviews
4.8
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Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
2
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Calories
137 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Sake Steamed Clams
Description
This recipe prepares manila clams by steaming them in sake infused with julienned ginger and dried red chili pepper, which imparts subtle spice and warmth into the clam’s briny liquid. The clams are arranged in a single layer to ensure even cooking and are steamed until they open, indicating doneness. Any unopened shells are discarded to ensure freshness.
After cooking, fresh sliced green onions and freshly ground black pepper are added to the pan and combined with the steaming liquid to enhance the flavor. The final dish features delicate clam meat with a slightly spicy, fragrant broth made from sake, ginger, and chili.
These clams are best served immediately for optimal tenderness, often enjoyed as a light appetizer or part of a Japanese meal. The simplicity of the ingredients lets the natural clam flavor shine through while the sake and aromatics complement the seafood taste without overpowering it.
Ingredients
- 1 green onion or scallion
- 1 knob ginger (1 inch, 2.5 cm; julienned)
- 1 dried red chili pepper
- 1½ lbs manila clams (cleaned, following my tutorial; it takes 1 hour, which is not included in the preparation time)
- ¾ cup sake
- black pepper optional, freshly ground
Instructions
- Gather all the ingredients.
- Slice 1 green onion/scallion thinly and set it aside.
- Peel the skin of 1 knob ginger, cut it into thin slabs, and julienne into thin strips.
- Remove the seeds from 1 dried red chili pepper and cut the chili pepper into small rounds.
- In a large frying pan, place 1½ lbs manila clams in a single layer and add ¾ cup sake.
- Add the julienned ginger and dried red chili. Cover with the tight-fitting lid and bring the sake to a boil over medium-high heat.
- Once it‘s bubbling nicely, lower the heat to medium and continue to steam for 3–5 minutes (2–3 minutes for smaller clams) until all the clams open their shells. Shake the pan once in a while to make sure the clams are not over-lapping each other. Remove and discard any clams that have not opened after you‘re done cooking.
- Remove the lid and add the sliced green onion and freshly ground black pepper.
- Transfer the clams to a serving bowl with the remaining sauce and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for a day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 310mg | 13% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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