Sake-Steamed Clams with Miso-Butter Broth
Tender clams steamed in aromatic sake and a rich miso-butter broth, creating a delicate umami-packed seafood starter. This Japanese-inspired seafood recipe, ready in about 20 minutes, pairs fresh clams, unsalted butter, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, cleaned fresh clams
- 3 tbsp unsalted butter
- 2 tbsp white miso paste
- 1/2 cup sake
- 2, minced garlic cloves
- 1 tbsp, grated ginger
- 2 stalks, thinly sliced green onions
- for serving lemon wedges
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large deep skillet or sauté pan, melt 3 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1-2 minutes until fragrant.
- Step 2: Stir in 2 tbsp white miso paste and 1/2 cup sake, whisking until the miso dissolves and the mixture is smooth and steaming.
- Step 3: Add 2 lbs cleaned fresh clams to the pan, cover with a tight-fitting lid, and steam for 5-7 minutes until all clams have opened. Discard any unopened clams.
- Step 4: Remove the lid and sprinkle 2 thinly sliced green onions over the clams. Season with black pepper to taste.
- Step 5: Serve immediately with lemon wedges for squeezing over the clams and plenty of crusty bread to soak up the miso-butter broth.
Frequently asked questions
How long does Sake-Steamed Clams with Miso-Butter Broth take to make?
Total time is about 20 minutes (10 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 Miso-Butter Broth?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sake-Steamed Clams with Miso-Butter Broth?
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 Miso-Butter Broth 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 Miso-Butter Broth?
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.
