Preparation

Japanese izakayas serve countless variations of sake-steamed shellfish, and once you make this at home, you'll understand why. The clams contribute their own salinity, the sake adds gentle sweetness, and butter ties it all together. It's a one-pot wonder that tastes like a seaside restaurant.

Preparation

1. Discard any clams that are open and won't close when tapped.
2. In a large pot or deep skillet with a lid, bring the sake to a simmer over medium-high heat.
3. Add the clams, cover, and steam for 5-7 minutes, shaking the pot occasionally, until all the clams have opened (discard any that remain closed).
4. Remove from heat and stir in the cold butter, swirling the pot until it melts into the broth.
5. Transfer clams and broth to serving bowls, top with sliced scallions, and serve with crusty bread for soaking up every drop of the sauce.

This is the kind of dish you serve when you want to look impressive with minimal effort. The clams do all the heavy lifting; you just facilitate their magic.