Manila Clams with Soy Butter

• 1/2 cup sake
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks
• 2 dried hot red chiles
• 1 garlic clove, thinly sliced
• 2 pounds Manila clams, scrubbed
• 3 tablespoons unsalted butter, cubed
• Salt
• Minced scallions, for garnish

1. In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar.
2. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes.
3. Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open.
4. Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes.
5. Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.

sake, soy sauce, sugar, fresh ginger, chiles, garlic, manila clams, unsalted butter, salt, scallions

Taken from www.foodandwine.com/recipes/manila-clams-with-soy-butter (may not work)