Sake Steamed Clams with Garlic and Butter

Ensure your clams are thoroughly cleaned by soaking them in cold, lightly salted water for at least 30 minutes, then scrubbing their shells. Discard any clams that are open and do not close when tapped.

Heat a large pot or deep skillet over medium heat. Add the olive oil and sliced garlic, sautéing until fragrant, about 1-2 minutes, being careful not to burn it.

Add the cleaned clams to the pot, then pour in the sake. Increase the heat to high.

Cover the pot tightly and steam for 5-7 minutes, or until all the clams have opened. Shake the pot occasionally to ensure even cooking.

Once the clams are open, remove the pot from the heat. Stir in the butter and soy sauce until the butter is melted and incorporated into the broth.

Transfer the clams and broth to serving bowls. Garnish generously with chopped green onions and a few slices of red chili, if using. Serve immediately.