Ingredients
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4 teaspoons sake
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4 teaspoons mirin (Japanese sweet wine)
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2 teaspoons rice vinegar
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1 ¼ pounds clams in shell, scrubbed
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3 tablespoons butter
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1 teaspoon soy sauce
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1 green onion, chopped
Directions
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Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
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Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
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Remove any scum that forms on the surface using a spoon or paper towel. 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. Serve immediately.
Nutrition Facts (per serving)
121 | Calories |
9g | Fat |
3g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 121 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 6g | 28% |
Cholesterol 34mg | 11% |
Sodium 155mg | 7% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 2g | |
Protein 5g | 9% |
Vitamin C 4mg | 5% |
Calcium 21mg | 2% |
Iron 5mg | 26% |
Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.