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Sake-Steamed Clams

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This is more like a Italian style then japanese
Elly Mak   •  16 Jan   •  Report
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2 pounds Manila clams or cockles, scrubbed

1 cup sake

1 cup water

2 teaspoons unsalted butter, cut into 4 pieces

2 scallions, white and light green parts only, thinly sliced

Pinch of togarashi spice blend, optional (see Note)

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