Foie Gras Butter Sake Asari Clams
Serves 2-3
Ingredients
1kg clams
4 tbsp Foie Gras Sake butter*, cold
1 tbsp garlic
120ml cooking sake
Salt & black pepper, to taste
Coriander garnish, Optional
Method
- Stir fry garlic in a pan with some oil until edges begin to turn a light brown.
- Turn heat to high and add in clams and toss to coat. Add salt and pepper.
- Add sake and cook for 1min until alcohol fumes dissipate.
- Cover and cook for 6min or until clams are cooked and open up.
- Remove from heat and stir in cold butter in the liquid to emulsify. Garnish with coriander and serve.
*Summer Truffle Garlic Butter alternative: Kombu Butter.
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