This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Serves: 2
Ingredients
· 3 cloves of garlic, chopped
· oil to fry garlic (I used olive oil)
· 1 cup of sake
· 2 scallions (use the white part for the sake, and the green part chopped for garnishing)
· 1 thin slice of ginger, julienned
· 2 cloves of garlic, crushed
· Dash sea salt
· 12 razor clams
· 1 tablespoon unsalted butter
· Soy sauce, to taste
For serving:
· Fresh herbs (scallion, parsley, chives, cilantro)
· Red chilis (optional)
Directions
For the crispy garlic:
Fry chopped garlic in oil until nice and golden (crispy). Remove from oil and set aside. Save that garlicky oil for later.
For the steamed razor clams:
Pour sake into pan or pot, add white part of scallion, ginger, crushed garlic and a dash of salt. Bring to boil.
Once sake starts boiling, add clams into pan, cover and steam for about 3-4 minutes or until they are fully opened. Remove clams and place them on a plate.
For the sake butter sauce:
Strain broth, save the julienned ginger for garnishing.
Remember that garlic oil from earlier? Add strained broth into the oil, bring to boil. Reduce heat to medium and let sake broth simmer until reduced by half. Remove from heat, stir in butter and a spoon of soy sauce or dashi (feel free to adjust according to your preference). Spoon sake butter reduction on clams, garnish with ginger, fresh herbs (i.e. scallions, parsley, chives and/cilantro), red chilis (optional) and crispy garlic. Serve!
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
