Steamed Clams In Butter And Sake Recipes

Steps:

• Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
• 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.
• 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.

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

Steps:

• Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
• Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
• Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
• Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.

Steps:

• Discard any clams that are not firmly shut.
• Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
• Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
• Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
• To serve, place the clams in a shallow bowl & pour the broth over them.

Steps:

• Soak short-neck clams in lightly salted water to draw sand out of the shells, about 2 hours. Rinse.
• Combine clams, water, 1/3 cup plus 1 1/2 tablespoon sake, and soy sauce in a pot over medium heat. Bring to a simmer; cook, covered, until clams open, 5 to 6 minutes.
• Garnish clams with green onion.

Steps:

• Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
• Combine all ingredients, except clams, in a large pot.
• Bring to slow boil over medium heat.
• Add clams, turn up heat to medium-high, and cover.
• Cook for 5-6 minutes, until shells are wide open.
• Discard any clams that do not open with the others, this means they are bad.
• Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).