Sake-Steamed Clams

Sake-Steamed Clams
Staff Writer
Sake-Steamed Clams

Namiko Chen

Sake-Steamed Clams

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.

Ingredients

  • 3/4  cups  sake
  • 1  tablespoon  julienned ginger
  • 1 1/2  pound  manila or littleneck clams, cleaned
  • red chile pepper
  • Freshly ground black pepper, to taste
  • 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.

Nutritional Facts

Total Fat
80g
100%
Sugar
115g
100%
Saturated Fat
50g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
243g
100%
Protein
15g
33%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
77mg
8%
Choline, total
26mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
242µg
61%
Iron, Fe
10mg
56%
Magnesium, Mg
65mg
20%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Phosphorus, P
269mg
38%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
1186mg
79%
Thiamin
1mg
91%
Water
66g
2%
Zinc, Zn
1mg
13%

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.