Sake Steamed Clams

By Leite's Culinaria

Ingredients

4 1/4 cups cold water
4 teaspoons (1 oz) sea salt
2 pounds, 4 ounces clams ((preferably littleneck or steamers))
1 ounce fresh ginger (peeled and cut into thin matchsticks)
8 scallions (cut into 2-inch (5-cm) pieces and sliced into long thin strips)
5 ounces (scant 2/3 cup) sake

Prep Time20mins
Cook Time70mins
Servings2

Instructions

In a large bowl, mix the cold water with the sea salt and stir until the salt has dissolved.

Place the clams in a large baking dish or roasting pan and pour the salted water over the clams until they are almost covered. Cover the roasting pan with a towel and leave it in a cool, dark place for 1 hour (or in the fridge overnight).

Drain the clams in a colander and rinse them well under cold running water to remove all the grit. Check the clamsthey should be tightly closed. Discard any half-opened clams or any that don't close when tapped.

In a large saucepan or wok with lid over medium-high heat, combine the clams, ginger, scallions, and sake and cook until most of the clams are wide open, 5 to 10 minutes. Discard any unopened shells.