- Craig Claiborne born (1920)
- 3/4 cups sake
- 1 tablespoon julienned ginger
- 1 1/2 pound manila or littleneck clams, cleaned
- 1 red chile pepper
- Freshly ground black pepper, to taste
- 1 scallion, green and white parts, chopped
Just six ingredients and 15 minutes out of a busy day are all that's needed to whip up this quick lunch or dinner. These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying. Fresh ginger and red chile pepper add a little extra kick.
In a large frying pan, combine the sake and ginger and bring to a boil over high heat. Add the clams and red chile pepper. Cover with a lid and steam on high heat until all of the clams open, about 3-4 minutes.
Remove the lid and season with freshly ground black pepper, to taste. Add the scallion. Shake the pan to make sure the clams are not overlapping each other. Serve with the broth and eat while warm.