Manila Clams with Soy Butter

This recipe from Kirk's buddy Andrew Zimmern is quick, easy, and cheaper than a trip to Japan! Thanks, Andrew! Serves 2 (original recipe here).

Ingredients

• 1/2 cup sake

• 2 tablespoons soy sauce

• 2 tablespoons sugar

• One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks

• 2 dried hot red chiles

• 1 garlic clove, thinly sliced

• 2 pounds Manila clams, scrubbed

• 3 tablespoons unsalted butter, cubed

• Salt

• Minced scallions, for garnish

Method

1. In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar.

Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes. Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open.

1. Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes. Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.

Photograph by Madeleine Hill