Sake-Steamed Clams with Ginger and Scallion Butter
Tender clams steamed in aromatic sake and topped with a vibrant ginger and scallion butter sauce for a bright seafood dish. This japanese-inspired seafood ready in about 35 minutes pairs fresh clams, sake, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs fresh clams
- 1/2 cup sake
- 3 tbsp unsalted butter
- 1 tbsp, finely grated fresh ginger
- 2 stalks, finely sliced scallions
- 2 cloves, minced garlic
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 lbs fresh clams under cold water, scrubbing shells to remove any grit, and soak in salted water for 20 minutes to purge sand.
- Step 2: In a large deep skillet, melt 3 tbsp unsalted butter over medium heat, then add 1 tbsp finely grated fresh ginger, 2 minced garlic cloves, and 2 finely sliced scallions, sautéing for 1-2 minutes until fragrant.
- Step 3: Pour in 1/2 cup sake and 1 tbsp soy sauce, bring to a simmer, then add the drained clams, cover with a tight lid, and steam for 5-7 minutes until all clams have opened, discarding any unopened ones.
- Step 4: Sprinkle 1/4 tsp black pepper over the clams, gently toss to coat in the sauce, and serve immediately with lemon wedges for squeezing over the top.
Frequently asked questions
How long does Sake-Steamed Clams with Ginger and Scallion Butter take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sake-Steamed Clams with Ginger and Scallion Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh clams from drying out.
Can I substitute ingredients in Sake-Steamed Clams with Ginger and Scallion Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sake-Steamed Clams with Ginger and Scallion Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sake-Steamed Clams with Ginger and Scallion Butter?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
