The WINNER of Cat Cora's Classics With a Twist cookbook - signed by Cat is:…
It’s been fifteen years since we last moved and I had forgotten just how much time and work it requires! Even before the big day arrived there were weeks of planning and preparation, cleaning and organizing. Basically, “the move” has taken over my life for the past month and, sitting here surrounded by boxes, it looks like it will be another month before I might actually feel like I can take the time for more than one yoga class or workout a week – not to mention doing any creative cooking and actually writing and photographing it to share here.
I managed to eek out one post last week, visit some of the blogs I read, pin a few eye-catching recipes to add some fresh content to my Pinterest boards, and take a few minutes in the morning before I attack my to-do list to see what my Facebook friends are up to. When I saw a good friend had shared my recipe for Eggplant Parmesan “My Way”, I clicked on it and, Wow! It’s really an eye-opener to see how much my writing style (if you can call it that) has changed, dare I say, improved. and my photography has progressed, it’s not where I want it to be, but it has improved It’s satisfying to know that I’ve learned so much and am continually improving, but it made me feel as if I should revisit at least some of my favorites and give them a fresh look. Eggplant Parmesan “My Way” is a post from 2010; an “oldie but goodie”, it was chosen as a finalist in a friendly, local eggplant challenge – you should try it! I perfected a lower calorie version with a technique of brushing the eggplant with olive oil, then baking it, and cutting more fat and calories by using less cheese and still resulting in a satisfying, robust flavored eggplant parm that even my Bostonian Italian friends declared “molto bene”.
But what does this have to do with those luscious steamed clams in the opening photo? A light went off after seeing the Eggplant Parm, sparking an idea for a “Then” and “Now” series to give some new love to old favorites, but since I haven’t had any time to cook and my cookware and props are in disarray, I’m giving the floor to one of my favorite bloggers, Nami of Just One Cookbook. I had a special interest in Nami’s blog because I’m half Japanese and didn’t know much about authentic Japanese food and she writes about simple Japanese dishes accompanied by great photos, useful information, and easy to follow step-by-step directions. I’ve learned so much about the food of Japan from Nami and often email links to my daughter who is going to Japan in July to study for a semester. Nami’s website is super popular and last year she was named one of San Francisco’s top food blogs. Please welcome Nami and feast your eyes on these succulent traditional sake steamed Japanese Clams.
Hi everyone! My name is Nami and I am the author, cook and photographer behind Just One Cookbook, where I share mainly quick and easy Japanese recipes.
Today I want to share a very easy Japanese appetizer that is popular in Japan and Japanese tapas-style restaurants in the US.
If you are familiar with Japanese cuisine, you probably know that we don’t typically use chili peppers as an ingredient in our traditional cooking. However this dish does require a bit of chili pepper and you are free to adjust the amount based on your preference, but please remember that Japanese foods use spices and condiments to enhance the natural flavor, not to overpower them. There are many other ways to make Sake Steamed Clams such as adding butter, but I tried to keep this recipe as traditional as possible.
This is a wonderful appetizer for a party especially because you can start preparing it after the guests arrive. Just make sure to de-grit the clams beforehand (or buy de-gritted ones).
Enjoy sake steamed clams in the summer with cold sake or cocktail! Thank you Priscilla for having me here today!
Japanese Clams (Sake Steamed Clams)
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: Serves 2-3
3/4 cup sake
1 Tbsp. julienned ginger
1.5 lbs de-gritted Manila Clams/Littleneck Clams (See How To De-Grit Clams)
1 red chili pepper
Freshly ground black pepper
1 chopped green onion
1. In a large frying pan, add the sake and ginger and bring it to a boil.
2. Add the clams and a red chili pepper. Place the lid and steam on high heat for a
few minutes until all the clams open.
3. Remove the lid and add freshly ground black pepper and green onion. Shake the pan to make sure the clams are not over-lapping each other.
4. Serve with the soup and eat while warm.