• 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.