Food & Drink

Recipe of the Week: Sake Drunk Clams

Try this recipe from Naka Seattle and get ready for our Pop! Bubbles & Seafood event

By Compiled by Kate Hofberg February 8, 2016

A plate with clams and mushrooms on it.
A plate with clams and mushrooms on it.

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In anticipation of Seattle magazine’s second annual Pop! Bubbles & Seafood event on Saturday, February 20, at McCaw Hall, this week’s recipe comes from Capitol Hill’s traditional Japanese eatery Naka. The foodie fete highlights a variety of seafood dishes from some of Seattle’s favorite restaurants, including Barking Frog, Orfeo, Blind Pig Bistro and, of course, Naka. And you’ll be able to choose from more than 40 sparkling wines from around the world to pair with your tasty seafood bites.

Before the big event, consider prepping your palate with Naka’s recipe for sake drunk clams with morel mushrooms and garlic. Get your Pop! tickets here.

Clams 7 large clams
Sake 4.5oz
Butter 20grams
Soy 1 tsp
Garlic Spears 1 Each
Morels Mushrooms 3 pc
 
Prepping Clams
1.) Wash your clams in a bowl by rubbing the clams against each other. Fill the bowl with water and throw the muddy water away. Repeat process until the water is clear. Purge clams for one night in a 3% Salt water.
2.) Rinse water off the next day to get the salt off.
*make sure to do this or it will be extremely salty.
3.) Add your clams and sake in a pan/pot that fits nicely so the clams don’t have to sit on each other but there is not too much space.
4.) Cook the clams at medium heat with a lid for 3-4 min or until the clams open up.
* If you cook your clams at high heat the fibers of the meat shrinks so it will be chewy.
5.) Saute your garlic spears and mushrooms with oil and salt lightely.
6.) Add your vegetables into the pan of open clams and add soy and butter and mix around till butter melts.
7.) Plate and enjoy.

Ingredients:

7 large clams

4.5 oz sake 

1 1/2 tbsp butter 

1 tsp soy 

1 garlic spear 

3 pieces of morel mushrooms  

Instructions:

1. Wash your clams in a bowl by rubbing the clams against each other. Fill the bowl with water and throw the muddy water away. Repeat process until the water is clear. Soak clams for one night in a 3 percent salt water bath.

2. Rinse water off the next day to get the salt off. *Make sure to do this or the dish will be extremely salty.

3. Add your clams and sake in a pan/pot that fits nicely so the clams don’t have to sit on each other but there is not too much space.

4. Cook the clams at medium heat with a lid for 3-4 min or until the clams open up.* If you cook your clams at high heat the fibers of the meat shrinks so it will be chewy.

5. In a separate pan, saute garlic spears and mushrooms with oil and salt lightly.

6. Add mushrooms into the pan of open clams and add soy and butter and mix around until the butter melts.

7. Plate and enjoy.

 

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