A Fisherman's Dish: Butter Steamed Manila Clams

A Fisherman's Dish: Butter Steamed Manila Clams

These clams are plump and juicy even when cold. We always make this when we have clams.


Manila clams
about 500 g
1 tablespoon
Butter or margarine
1 teaspoon
Finely sliced green onions
To taste


1. De-sand the clams, and wash in plenty of water.
2. Heat a frying pan, add the clams, drizzle in sake, add butter and cover with a lid to steam.
3. When the clams have opened up, turn off the heat and mix it up from the bottom.
4. Transfer to a serving plate, scatter chopped green onions and it's done.
5. Don't throw away the liquid that comes out of the clams. Use in soup, chowder, etc.

Story Behind this Recipe

Somehow we've combined sake-steaming and panfrying in butter as our standard way to cook clams.