Ingredients

• 4 teaspoons sake
• 4 teaspoons mirin (Japanese sweet wine)
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Instructions

1. Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
3. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.