Savory Steamed Clams with Sake
How to Make Delicious Steamed Clams with Sake
A delightful clam dish.
Main Ingredients- 600g fresh clams
- 1/2 cup sake (or cooking wine)
- 2 Korean green chili peppers
- 6 cloves garlic
- 1 tbsp butter
Seasoning & Others- 1 tbsp olive oil
- Pinch of black pepper, to taste
- 1 tbsp olive oil
- Pinch of black pepper, to taste
Cooking Instructions
Step 1
Let’s start by preparing the aromatics. Thinly slice the Korean green chili peppers diagonally. Slice the garlic cloves thinly into slivers.
Step 2
Properly purging clams is key to a clean flavor. Soak the clams in cold water with a pinch of salt for about 30 minutes in a dark place. Rinse them thoroughly under running water to remove any grit or sand.
Step 3
In a pan or pot, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced garlic and sauté gently until fragrant, being careful not to burn it. This step infuses the oil with garlic flavor.
Step 4
Once the garlic is fragrant, add all the cleaned clams to the pan.
Step 5
Pour in 1/2 cup of sake. The alcohol will evaporate as it cooks, so don’t worry about it. This step helps tenderize the clams and adds a subtle, sophisticated flavor. You can substitute with cooking wine if preferred.
Step 6
Cover the pan and bring to a simmer over medium heat. Cook until all the clam shells have opened. This indicates they are cooked through and have released their delicious juices.
Step 7
Once the clams start opening, add the sliced green chili peppers. Adjust the amount based on your spice preference.
Step 8
Finally, add 1 tablespoon of butter to the pan. The butter adds a rich, velvety texture and enhances the savory flavors of the clams.
Step 9
Let the butter melt completely. Turn off the heat, and season with a pinch of black pepper, if desired. Your delicious steamed clams with sake are ready!
Step 10
Enjoy the steamed clams as they are, or toss them with cooked pasta for a fantastic Vongole-style pasta dish! This simple yet elegant recipe is perfect for sharing with family and friends.
