• Camilla Lombard

Ginger-garlic steamed clams

Super easy and delicious, you'll be slurping these vitamins in no time at all and make the house smell amazing!


  1. 1 tablespoon butter

  2. 2 tablespoon garlic, minced

  3. 1 tablespoon ginger, minced (or grated if you're in a hurry)

  4. 2 tablespoons soy sauce

  5. 2 tablespoon sake (and a few more for the chef)

  6. 2 or 3 pounds Manila clams

  7. 4-5 jalapeño slices (optional)

  8. 1 green onion, finely chopped

  9. 2 tablespoons cilantro, if you like

  10. lemon wedges

PREP: Rinse your clams and go over them to make sure they're all closed. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded. Okay, now onto the cooking!


  1. Melt butter in a pot big enough to hold your clams over medium heat.

  2. Add garlic and ginger, saute for a couple minutes - don't brown it.

  3. Add soy sauce & sake and jalapeños if you're using them

  4. When that boils add clams, cover with a lid, and shake from time to time until they've all opened, around 6-8 minutes or so.

  5. Pour your clams and broth into a bowl and sprinkle with scallions and cilantro, squeeze with lemon. Remember to toss any clams that have not opened.

  6. Cheers!

note: feel free to serve these over soba noodles or just enjoy with the broth.