A Fisherman's Dish: Butter Steamed Manila Clams

Name: A Fisherman's Dish: Butter Steamed Manila Clams
Cuisine: American
Ingredients: 500 grams Manila clams; 1 tbsp Sake; 1 tsp Butter or margarine; 1 Finely sliced green onions

cookpad.japan @cookpad_jp

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.

When the clams have opened up, they are cooked, so don't continue heating or they will shrivel up and become hard. Recipe by LeoRyu

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.

When the clams have opened up, they are cooked, so don't continue heating or they will shrivel up and become hard. Recipe by LeoRyu

cookpad.japan @cookpad_jp

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.

When the clams have opened up, they are cooked, so don't continue heating or they will shrivel up and become hard. Recipe by LeoRyu

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.

When the clams have opened up, they are cooked, so don't continue heating or they will shrivel up and become hard. Recipe by LeoRyu

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Ingredients

500 gramsManila clams
1 tbspSake
1 tspButter or margarine
1Finely sliced green onions

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Steps

1

De-sand the clams, and wash in plenty of water.
2

Heat a frying pan, add the clams, drizzle in sake, add butter and cover with a lid to steam.
3

When the clams have opened up, turn off the heat and mix it up from the bottom.
4

Transfer to a serving plate, scatter chopped green onions and it's done.
5

Don't throw away the liquid that comes out of the clams. Use in soup, chowder, etc.