Sake-Steamed Clams

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Sake-steamed clams require you to use shallots, butter and a few other primary ingredients. Make sake-steamed clams with help from a 5-star chef with a lot of TV cooking experience in this free video clip.

Part of the Video Series: Fish & Seafood Recipes
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Video Transcript

How are you? Chef Ivan Flowers and we're doing sake steamed clams, clams, real, real simple, real, real fast. Let the clams speak for itself. What do you need? You need sake. I've got my pan, pretty hot, I'm going to go in with my sake. Just get the sake going, nice, sweet shallots. I like a little butter, and we're just going to get that going in the pan. Beautiful Manila clams, they're small, they're sweet and they cook quickly. Along with the sake, just a touch Verjus. I'm also going to add just a touch of Chardonnay for complexity. At this point, I'm going to go in with lime juice. A really nice trick with lemons or limes, cut the quarters off. So, box it and when you get a piece like that, it won't have the pits and it's got an amazing amount of juice. Look at all the juice that comes out of that tiny, little piece. These are just going to take a few minutes, already they're starting to open. So, at this point, I want to go in with really nice English peas, uncooked, nice and fresh. The liquid will cook it. Some color and some contrast. And I like just a touch of a little tarragon and thyme. I am going to salt and pepper this a little bit, because they're not as briny as most of the other clams. So, a little bit of salt and pepper. So, after about four four minutes, we're done and you can see the clams have opened. These are meaty, little clams. This is like a little guy from Brooklyn, that's like four foot, two, but is really muscular. These Manilas pack a punch, really meaty, really sweet, cook fast, easy to get. So again, you know, food should be simple, fresh seafood, be a minimalist. Let, let it speak for itself. Remember, inside all of these clams are beautiful liquor. You're actually tasting the sea and everything that it provides. So, you really don't want to do a big number on these, other than help them along. So, there you have it, sake steamed Manila clams with fresh peas and shallots, with a touch of Chard and Verjus. Simple, easy to do, it's for you.


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