Rent a movie, snuggle up in front of the fireplace, or take it out to the patio with a glass of wine-the perfect dinner for two!
Chef Erik Lowe from Fog City, in San Francisco shares his favorite one pan dish.
Sake Butter Clams
By Chef Erik Lowe
- 1 sheet konbu seaweed
- 8 cups water
- 1 cup bonito flakes
To make dashi stock, simmer one sheet of konbu seaweed in 8 cups of water for 1 hour. Remove from heat and remove the konbu seaweed. Add one cup of bonito flakes and let it steep for 15 minutes and Strain.
Sake Dashi Broth
- 4 cups dashi stock
- 1 cup sake
- 1/4 cup mirin
- 2 Tablespoons soy sauce
- 1 teaspoon salt
To make the Sake Dashi Broth, combine 4 cups hot Dashi Stock, add one cup of sake, ¼ cup mirin, 2 tablespoons soy sauce and 1 tsp. salt in a large bowl and stir to combine.
- 2 cups Sake Dashi Broth
- ¼ cup butter cut into small pieces
- 4 slices crusty bread, grilled
- ¼ cup sliced green onions
- 2 lbs. manila clams
Thoroughly wash the clams and put them in a large pot with a lid. Break up the butter and place pieces of it all over the clams. Put the lid on and turn the stove on medium heat for about 5 minutes or until the butter is melted.
Add 2 Cups of Sake Dashi Broth. Simmer with the lid off until all the clams are open and transfer to a bowl.
Garnish with sliced green onions and grilled country bread.
Feel free to get creative with this dish! At Fog City, the clams are cooked in a wood oven with different seasonal vegetables, and usually some type of spicy chili peppers. Need a bit more? Serve over tagliatelle or linguine pasta with parmesano reggiano shaved over top.
Fog City SF
1300 Battery St, San Francisco, California 94111
Photo credit, Kristen Loken