This preparation takes the usual butter and white wine recipe and turns it on its head. The use of sake, soy sauce, and ginger gives this dish a Pacific Rim flair. Togarashi is a Japanese pepper blend, but you can substitute a pinch of red pepper flakes instead.
1 cup sake
2/3 cup water
1-inch piece fresh ginger, peeled and grated
1 garlic clove, minced
1 1⁄2 tablespoons soy sauce
2 tablespoons butter
2 pounds littleneck clams, cleaned
2 green onions, chopped, for garnish
Togarashi, optional, for garnish
In a large pot, place the sake, water, ginger, garlic, and soy sauce. Place over medium-high heat and cook for 3 minutes. Add the butter and the clams, and cover the pot. Decrease the heat to medium, and steam the clams for 8 to 10 minutes or until all the clams have opened. Discard any clams that remain closed. Pour the clams and broth into a bowl, and sprinkle with the green onion and the togarashi.
Makes 4 to 6 servings
