Butter Soy Clams. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. The combination of sake, soy and butter is one that's worth experimenting with.
You can cook Butter Soy Clams using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Butter Soy Clams
- Prepare 300 g of Clams *Today I used ‘Pippi’.
- It’s 1 cup of Salted Water *1 cup Water & 1 teaspoon Salt.
- You need 1 clove of Garlic *finely chopped.
- Prepare 20 g of Butter.
- It’s 2 tablespoons of Sake (Rice Wine).
- You need 1/2-1 tablespoon of Soy Sauce.
- Prepare 1 of Spring Onion *finely chopped.
Buttery, garlicky clams are a quintessential summer dish — especially when paired with a chilled glass of white wine (or rosé, you do you) and crusty bread for soaking in the white wine and herb-filled broth. If you have butter, soy sauce, and spaghetti in your pantry, you can make this mouthwatering Japanese-style pasta with a medley of mushrooms. Butter Soy Sauce Pasta is ridiculously flavorful. Barbecued giant little neck clam with soy sauce, butter, mirin, and sake.
Butter Soy Clams step by step
Clean Clams and place them in a deep plate or container in a single layer. Pour over Salted Water, set aside in a cool place for 1-2 hours, and let them spit out the grit. *Note: Some store-bought Clams are ready to use without doing this process..
Clean the Clams with fresh water before you cook them..
Heat Butter and Garlic in a frying pan over medium heat. When Butter is melted and aromatic, add cleaned Clams. Sprinkle Sake (Rice Wine) over, cover with a lid, and cook until all Clams are open..
Remove the lid, add Soy Sauce, and toss to combine..
Sprinkle with finely chopped Spring Onion and enjoy immediately. *Note: This dish can be mix with freshly cooked Pasta..
Quick seafood as an appetizer or on the side. Soy sauce, Japanese sake, mirin and butter are my secret touch to this. Steamed Clams with Soy, Butter and Garlic. We've adapted this recipe for asari sakamushi from the Japanese restaurant PABU in Baltimore. The sake and soy boost the clams' natural salinity.
