Plump Clam Steamed in Sake: The Ultimate Home Appetizer!
Delicious Seafood Dish: Clam Steamed in Sake with Butter, Garlic, and Olive Oil
This clam steamed in sake, made with plump, fresh clams sautéed with butter, olive oil, and garlic, is a true delicacy. The deep, rich broth is perfect as a drinking snack, and it’s incredibly cost-effective and easy to make. We highly recommend this delightful clam dish! It’s also a superb choice for a special dinner or a gathering.
Main Ingredients
- 1kg fresh clams
- 1 stalk of leek
- 5-6 dried red chilies (peperoncino), adjust to taste
- 3 Tbsp sake or soju
- 1/2 cup water (approx. 100ml)
Flavor Enhancers
- 1 Tbsp unsalted butter
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- A pinch of black pepper
Purging the Clams
- 1 liter water
- 2 Tbsp coarse salt
- 1 Tbsp unsalted butter
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- A pinch of black pepper
Purging the Clams
- 1 liter water
- 2 Tbsp coarse salt
Cooking Instructions
Step 1
First, prepare 1kg of fresh clams. The most crucial step for delicious clam steamed in sake is purging them of sand. In 1 liter of clean water, dissolve 2 tablespoons of coarse salt. Add the clams to the saltwater, cover with a black plastic bag or lid, and let them purge in a cool place for at least 3 hours, or preferably overnight. This process removes any grit and impurities, ensuring a clean taste.
Step 2
Next, prepare the aromatics. Chop 1 leek into bite-sized pieces. Prepare about 5-6 dried red chilies (peperoncino) for a touch of heat. If you have whole garlic cloves, they can be used as well.
Step 3
Slice the leek diagonally into pieces about 1-2 cm long. You can crush the dried red chilies by hand, removing the seeds to control the spiciness, or leave them whole. Crushing them will release more flavor.
Step 4
Now, prepare a pan for sautéing. Add 1 tablespoon of unsalted butter and 1 tablespoon of minced garlic to the pan. The butter adds richness, and sautéing it with garlic maximizes its fragrant aroma.
Step 5
Sauté the butter and minced garlic over medium-low heat until fragrant. Be careful not to burn the garlic; cook until a gentle garlic aroma is released.
Step 6
Once the buttery, garlicky aroma is noticeable, add the purged clams to the pan. Drizzle in 3 tablespoons of olive oil. Then, add 3 tablespoons of sake or soju. If using soju, it’s best not to exceed 2 tablespoons, as more can result in a bitter taste. Finally, add the sliced leeks and crushed dried red chilies, and stir-fry everything together.
Step 7
As the ingredients cook together, the clams will begin to open their shells. At this point, pour in 1/2 cup (about 100ml) of water. Covering the pan with a lid for a short while will help the clams cook through and absorb the flavorful broth.
Step 8
The clams themselves release a lot of delicious liquid as they cook, so it’s best not to add too much extra water. Cooking with just a moderate amount of water will result in a wonderfully moist steamed dish.
Step 9
Finish with a sprinkle of black pepper for added aroma. The natural salinity from the clams is often sufficient, so taste and adjust seasoning if needed, adding a tiny pinch of salt only if necessary. The clams’ natural umami is so good that minimal extra seasoning is required.
Step 10
Avoid cooking for too long over the heat, as this can make the clams tough. As soon as most of the clams have opened their shells, turn off the heat. This is the key to enjoying tender and delicious steamed clams.
