Sake-Steamed Clams Recipe


Nutrition

Cal/Serving: 425
Daily Value: 21%
Servings: 2

Low-Fat
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat3g5%
Saturated1g3%
Trans0g0%
Carbs20g7%
Fiber1g3%
Sugars1g0%
Protein51g102%
Cholesterol102mg34%
Sodium2049mg85%
Calcium147mg15%
Magnesium79mg20%
Potassium268mg8%
Iron6mg35%
Zinc2mg13%
Vitamin A1192IU24%
Vitamin C16mg26%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg9%
Niacin (B3)2mg8%
Vitamin B60mg5%
Folic Acid (B9)24µg6%
Vitamin B1238µg640%
Vitamin D3IU1%
Vitamin E2mg12%
Vitamin K18µg22%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
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Sake-Steamed Clams
Namiko Chen

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.

4.4
Ratings10

INGREDIENTS

  • 3/4 cup sake
  • 1 tablespoon julienned ginger
  • 1 1/2 pounds manila or littleneck clams, cleaned
  • 1 red chile pepper
  • Freshly ground black pepper, to taste
  • 1 scallion, green and white parts, chopped

DIRECTIONS

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.

Recipe Details

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Servings: 2
Total time: 15 minutes
Cuisine: Japanese
Special Designations: Nut-free, Dairy-free, Low-fat, Healthy

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