Sake-Steamed Clams

Sake-Steamed Clams

Serves 4 as an appetizer or as part of a multi-course meal

Ingredients

• 2 pounds Manila clams, New Zealand clams, or cockles
• 1 tablespoon kosher salt or sea salt
• 1 cup sake
• 1 cup water
• 1 tablespoon unsalted butter, cut into 4 or 5 pieces
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon cayenne pepper
• 2 scallions, thinly sliced

Instructions

1. Pick through the clams and discard any that are not tightly closed (or close when tapped gently on the counter) or have chipped shells. Fill a large bowl with cold water and stir in the salt. Add the clams and let stand for 1 hour. (This draws out sand from inside the shells.) Drain the clams and rinse them well. If the shells seem gritty, scrub the outsides gently with a clean brush.
2. In a deep saucepan, combine the sake and water and bring to a boil. Add the clams, cover with a lid, and steam for about 4 minutes. Uncover and discard any clams that have not opened.
3. Ladle the clams and broth into a large serving bowl. Scatter the butter pieces over the clams. Top off with the sesame oil, sesame seeds, cayenne, and scallions. Serve immediately.

Source: appetiteforchina