This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of butter and green onion in this Japanese-style preparation. My husband likes it so much.
Ingredients:
1 ¼ pounds clams in shells, scrubbed
4 teaspoons sake
4 teaspoons mirin (japanese sweet wine)
2 teaspoons rice wine vinegar
3 tablespoons butter
1 green onion, chopped
1 teaspoon soy sauce
Directions:
Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until 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 butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.
