Thursday, August 25, 2016

Steamed Clams In Butter And


  • Servings: 4
  • 4 teaspoons
  • 4 teaspoons mirin (japanese sweet )
  • 2 teaspoons rice vinegar
  • 1 1/4 pounds clams in shell, scrubbed
  • 3 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 green onion, chopped


    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins

  • scrub and rinse clams. soak in a large bowl of cold water for 5 minutes. drain thoroughly.
  • heat a wok or large saucepan over high heat. quickly pour in the , 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.
  • 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.

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