Japanese Sake-Steamed Clams made in 10 minutes with just 5 ingredients! A favorite of izakaya, this seafood fare exudes a fun casual vibe when enjoyed with chilled beer. It's minimal fuss and maximum flavors!
Course: Main Course
Keyword: clam, sake
Author: Namiko Chen
1knobginger(1 inch, 2.5 cm; julienned)
1dried red chili pepper
1 ½lbsmanila clams(If you haven't cleaned the clams, follow my tutorial; it takes 1 hour, which is not included in preparation time in this recipe)
Peel the ginger skin, cut into thin slabs, and julienne into thin strips.
Remove the seeds from the dried red chili and cut the chili into small rounds.
In a large frying pan, place the clams in a single layer and add sake.
Add 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 shells) 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 green onion and freshly ground black pepper.
Transfer the clams to a serving bowl with the remaining sauce and serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for a day.