Steamed Clams in Sake: An Easy & Elegant Home Bar Snack
Make a Fancy Appetizer at Home: Simple Steamed Clams in Sake Recipe
This Steamed Clams in Sake dish is incredibly easy yet boasts a sophisticated flavor and stunning presentation. It’s perfect for home parties or when entertaining guests! Here’s a super simple recipe for Steamed Clams in Sake for you 😀
Main Ingredients (Serves 2-3)- 1.2kg fresh clams
- Thinly sliced garlic (garlic chips) – generous amount
- 1 Tbsp butter
- Sake (cooking sake, soju, beer, white wine, or mirin) – appropriate amount
For Purging Clams- 2 Tbsp salt
Optional Ingredient- 2-3 Cheongyang chili peppers (Korean red peppers)
- 2 Tbsp salt
Optional Ingredient- 2-3 Cheongyang chili peppers (Korean red peppers)
Cooking Instructions
Step 1
Let’s get started on making a simple yet elegant Steamed Clams in Sake, a perfect dish for any occasion! It’s a dish that’s impressive but surprisingly easy to make at home.
Step 2
The key to a delicious Steamed Clams in Sake is fresh ingredients and proper purging of the clams. First, fill a bowl with enough water to cover the clams completely. Add 2 tablespoons of salt to the water. (Tip: Dissolving the salt in the water beforehand can make the purging process more effective.)
Step 3
To help the clams expel any grit, you can sprinkle the dissolved salt solution over them after adding the initial salt water.
Step 4
To create a dark environment that mimics their natural habitat, cover the bowl with aluminum foil or a dark cloth. This helps the clams relax and purge more effectively. Let them sit for about 1 hour.
Step 5
After an hour, check the water. You should see some impurities. Discard this water. Rinse the clams thoroughly under running water 2 to 3 times. Scrubbing the clams against each other in your hands is a great way to clean them thoroughly. Once clean, drain them in a colander.
Step 6
Now, let’s start cooking. Heat a wide pan or pot over medium-low heat and add a swirl of cooking oil. Add the thinly sliced garlic (garlic chips) and sauté until fragrant and lightly golden. Be careful not to burn the garlic.
Step 7
Once the garlic is fragrant and turns a light golden brown, add the purged clams to the pan. Stir them around briefly to coat them with the garlic-infused oil.
Step 8
Next, it’s time to add the liquid. Pour in your chosen alcohol (sake, wine, etc.). Aim to add enough liquid to come about halfway up the sides of the clams, not completely submerging them. (A common ratio is 1 part cooking sake to 1 part water). Turn the heat up to high and bring it to a boil. The alcohol will help remove any fishy odors and add depth of flavor.
Step 9
Once the liquid starts to boil vigorously, add the sliced Cheongyang chili peppers if you like a bit of heat. From this point, continue to cook, watching as the liquid reduces and the clams begin to open.
Step 10
Finally, add the tablespoon of butter. This will add a wonderful richness and silkiness to the broth. Continue to simmer for another 5 to 7 minutes, or until all the clams have opened wide. You can cook with the lid on or off, depending on how quickly you want the broth to reduce.
Step 11
As the clams cook, they will gradually open. The dish is ready when all the clams have opened. If any clams remain stubbornly closed, discard them as they may not be safe to eat.
Step 12
The result is a truly delightful dish! The tender clams are delicious, but the broth, infused with garlic, sake, and butter, is exceptionally flavorful and savory. Don’t miss out on dipping crusty bread or even some rice into this amazing broth!
