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Manila Clams in Takara Plum Sake Broth

Manila clams originally came to the United States in the 1940's from Japan. Since then Manilas have been farmed all over the Pacific Northwest because they are super tastey. If you can't get Manilas where you are I feel sorry for you, but you could use little neck clams instead.

Manilas are typically small, tender, and very flavorful. Their briney flavor pairs well with slightly sweet wines. In this recipe I am suggesting a plum sake from the Takara Sake factory in Berkeley, CA. If you can't get the Takara Plum sake other filtered cold sakes would work as well. If you can't get sake at all where you are you can use a dry Vermouth. If you use Vermouth use less of it than I suggest for the sake. One cup is probably a better quantity.

Serves 4

Ingredients

Conversions to European measurements can be found here!

8 pounds medium Manila clams
4 tablespoons butter
1 clove garlic crushed
4 shallots diced
2 cups Takara Plum Sake
2 cups fish stock or clam juice
2 Scallions thinly sliced
salt and white pepper

Procedure

Begin by melting the butter in a large stock pot or dutch oven over medium heat. Add the shallots and garlic and sweat them until translucent. Be careful not to burn the garlic it will give a bitter taste to the stock.

Once the shallots have cooked add the sake and fish stock. Bring the liquid to a boil. Add the clams all at once. Cover the pot with a tight fitting lid.

Cook the clams for 3 to 5 minutes or until all the clams have opened. With a slotted spoon or wire strainer remove the clams to serving bowls

Taste the broth and adjust seasoning with salt and pepper. If the clams gave off a bunch of water while cooking you might need to reduce the stock to intesify the flavors. If so boil at high heat for 5 or 10 minutes.

Ladle the stock over the clams and sprinkle the sliced scallions over the top to garnish