4 teaspoons sake4 teaspoons mirin (Japanese sweet wine)2 teaspoons rice vinegar1 1/4 pounds clams in shell, scrubbed3 tablespoons butter1 teaspoon soy sauce1 green onion, choppedHeat 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.
Amount Per Serving Calories: 121 | Total Fat: 9g | Cholesterol: 34mg Powered by ESHA Nutrient DatabaseSteamed Clams in Butter and Sake
Servings Per Recipe: 4
Amount Per Serving
Calories: 121
Total Fat: 9g
Cholesterol: 34mg
Sodium: 155mg
Total Carbs: 3g
Dietary Fiber: 0.1g
Protein: 4.5g
VIEW DETAILED NUTRITION
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