dinner · dairy-free
Sake-steamed clams with scallions
Littleneck clams steamed open in sake with ginger, then finished with soy sauce and scallion. A fast Japanese-style dish where the clam broth is the sauce.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Scrub the clams and throw out any with cracked shells or any that stay open when tapped. Slice the ginger and scallions.
-
2
Bring the sake and ginger to a boil in a wide pan.
-
3
Add the clams, cover and steam for about 5–8 minutes, until the shells open.
-
4
Discard any clams that did not open.
-
5
Season the broth with the soy sauce, spoon it over the clams and top with the scallions.
