A simple preparation using Japanese sake (rice wine). This version was closely inspired by a recipe on Food and Wine by Nobua Fukuda and a recipe on Just One Cookbook by Namiko Chen
2poundsManila or Littleneck ClamsI went a little bit over in case some didn't open
1tablespoonjulienned fresh ginger (I cut them in matchsticks)
1 ¼cupsake
¼ - ⅓cupwater
2 - 3green onions sliced
fresh ground pepper
Ichimi or Shichimi Togorashito sprinkle
Japanese rice for servingoptional
Instructions
Clean the clams really well by soaking in cold water and about a tablespoon of salt, letting them sit for an hour or so. Then wash each clam by hand under running water and set aside. Wash the bowl out and put the clams back in and fill with water and let them stay there until you are ready to cook them.
Place the sake, water, and ginger in a large saute pan or wok and bring to a boil. Add the clams and green onion, turn the heat to low, cover and let cook for about 5 minutes. Check that the clams are all open, discard any that are not.
Serve atop a small bowl of rice with some of the sauce drizzled on, passing the togorashi for sprinkling.