Sake-Steamed Clams

• Salt
• 2 pounds Manila clams or cockles, scrubbed
• 1 cup sake
• 1 cup water
• 2 teaspoons unsalted butter, cut into 4 pieces
• 2 scallions, white and light green parts only, thinly sliced
• Pinch of togarashi spice blend, optional (see Note)

1. Fill a medium bowl with cold water and add 1 tablespoon of salt.
2. Add the clams and let stand for 1 hour.
3. Drain the clams and rinse them well.
4. In a large, deep skillet, combine the sake with the water and bring to a boil.
5. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
6. Spoon the clams and broth into 4 medium bowls.
7. Top with the butter, garnish with the scallions and togarashi and serve at once.

salt, manila clams, sake, water, unsalted butter, scallions, togarashi spice blend

Taken from www.foodandwine.com/recipes/sake-steamed-clams (may not work)