Tuesday, October 13, 2009

Recipe: Sake Steamed Clams

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

Cookbook Design

It was a busy summer and fall editing the cookbook and tweaking recipes. The text is finally whipped in to shape, thanks to our crack editor, Ellen Wheat. Now it is on to the design/layout stage. Take a look at the cover design, and a peak at the page layout.