If you’re a fan of steamed Manila Clams, then you’re familiar with the standard butter, garlic and white wine flavored recipe. Adapted from Savory Sweet Life, this classic is transformed into an incredibly quick and easy Asian inspired version. In about 10 minutes time, you’ll have, quite possibly, the Best Garlic Steamed Clams ever. EVER. (seriously) We made these for New Years Day dinner, but they’re so easy and delicious there’s no reason to save these for a special occasion.
*tip* If you have an Asian market near you, you’ll often find seafood (clams included) at a much better price than you would at your regular grocery store and it may be worth the visit. I picked up ours for just $4.99/lb at the Korean Market (vs $6.99 at Albertsons).
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- ½ tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sake
- ¾ cup chicken or vegetable broth
- 1 pound Manila clams
- 4-5 jalapeño slices (optional)
- ½ green onion, finely chopped
- lemon wedges
- Scrub clams with an abrasive sponge or brush and rinse in water.
- Melt butter in a pot over medium heat. (1lb is fine in a medium saucepan. Use a medium/large pot for more clams)
- Add garlic and ginger to butter. Saute for 2 minutes until garlic is fragrant, but not browned.
- Stir in soy sauce, sake and broth. If you want a little kick, add sliced jalapeños.
- When the broth begins to boil, add clams and cook covered for 4-6 minutes, stirring occasionally until clams have opened.
- Discard any closed clams - you don't want to eat these!
- Scoop clams into to a serving dish, pour broth over and sprinkle with green onion.
- Squeeze lemon over clams just before eating.