Best 2 Sake Steamed Clams Recipes

Indulge in the delicate flavors of sake-steamed clams, a culinary delight that effortlessly blends the essence of Japanese cuisine with the freshness of succulent seafood. This delectable dish, often served as an appetizer or main course, showcases plump clams steamed to perfection in a fragrant sake broth infused with aromatic ginger, garlic, and scallions. The result is a symphony of flavors that dance on your palate, leaving you craving more.

This article presents a collection of sake-steamed clam recipes, each offering unique variations on this classic dish. From the simplicity of a traditional Japanese preparation to innovative interpretations that incorporate diverse ingredients and cooking techniques, these recipes cater to a wide range of tastes and culinary preferences. Whether you're a seasoned chef or a home cook seeking a delightful seafood experience, this article has something for everyone. Embark on a culinary journey and discover the captivating flavors of sake-steamed clams, where the briny sweetness of the clams harmonizes beautifully with the subtle umami of sake and the vibrant notes of fresh herbs.

Here are our top 2 tried and tested recipes!

STEAMED CLAMS IN BUTTER AND SAKE

Steamed Clams in Butter and Sake image

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Provided by Lilibeth Bernardino Hashimoto

Categories World Cuisine Recipes Asian Japanese

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Steps:

Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g

SAKE-STEAMED CLAMS

Sake-Steamed Clams image

NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.

Provided by Mikekey *

Categories Seafood Appetizers

Time 1h15m

Number Of Ingredients 7

Ingredients

1 Tbsp salt
2 lb manila clams, scrubbed
1 c sake
1 c water
2 tsp unsalted butter, cut into 4 pieces
2 green onions, thenly sliced (white and green parts)
1 pinch togarashi spice blend, optional (see note)

Steps:

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. Discard any open or broken shells.
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 togarashi and serve at once.

Tips:

Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have cracked shells.
Soak the clams: Soaking the clams in cold water for 30 minutes helps to remove any sand or grit from the shells.
Use a variety of sake: Different types of sake will produce different flavors in the steamed clams. For a light and refreshing flavor, use a junmai sake. For a more robust flavor, use a genshu sake.
Don't overcook the clams: Clams only need to be steamed for a few minutes until they are just cooked through. Overcooking will make them tough and chewy.

Conclusion:

Sake steamed clams are a delicious and easy-to-make appetizer or main course. By following these tips, you can make sure that your clams are cooked perfectly and that the sauce is flavorful and delicious. So next time you're looking for a quick and easy seafood dish, give sake steamed clams a try!