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Steamed Clams in Butter and Sake

Steamed Clams in Butter and Sake

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Lilibeth:)

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.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
  2. 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.
  3. 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.
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Reviews

MINDCRUSHER1376
16
5/7/2008

This was very different than any other clam dish I've had. It was very sweet; actually much sweeter than I expected. I'd make it again but I'd love to know what others are serving with this dish. I served miso soup but that wasn't a very good match to the flavor of this dish.

PATTYMCNAMARA
12
9/10/2009

I made this recipe a couple of months ago and my hubby, who is sceptical of clams, loved it. When he asked for it today I dug out the recipe, added it to my recipe notebook (only recipes I will prepare again and again make it in), and decided I should add my review. I prepared the clams as per the recipe. At the end I sprinkled it with lots of green onions sliced in long, diagonal slices just to pretty it up. This one is a keeper - easy to prepare and delicious. Many thanks to Lilibeth for the recipe.

CookingMaMa08
11
6/12/2009

I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks