Steamed Clams Recipe With Soy, Butter & Garlic

Ken Tominaga shares a new use for sake

By Tasting Table Staff

When Michael Mina was looking for a chef for the soon-to-open Japanese-inspired restaurant PABU in Baltimore, he knew where his search would start and end: at one of his family's favorite Japanese spots, Hana Japanese Restaurant. The East-West collaboration between Mina and Hana chef Ken Tominaga brings Baltimore a taste of izakaya-style dining and flavor-forward small plates such as these superfast sake-steamed clams. Tominaga boosts the clams' natural salinity with sake and soy sauce and adds butter and garlic for instant depth.

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Recipe adapted from Ken Tominaga, PABU, Baltimore, MD

Asari Sakamushi (Steamed Clams with Soy, Butter and Garlic)

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Steamed Clams with Soy, Butter and Garlic from PABU

servings
2
main-course or 4 appetizer-size servings

Ingredients

  • 2 cups dry sake
  • 2 garlic cloves, finely chopped
  • 30 clams (preferably Manila or short-necked), scrubbed clean under cold running water
  • 4 tablespoons butter
  • 2 teaspoons low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 scallions, thinly sliced

Directions

  1. In a large, deep skillet set over medium-high heat, combine the sake and garlic. Add the clams, cover with a lid and simmer until clams open, about 5 minutes.
  2. Use a slotted spoon to transfer the clams to a large bowl and set aside. Bring the liquid in the skillet to a simmer, add the butter, soy sauce and lemon juice and whisk until the butter is melted, 2 to 3 minutes. Pour the sauce over the clams, sprinkle with scallions and serve.
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