When you’re craving a romantic dinner, but don’t have time to prepare a five course meal, a one pan dish can do just the trick. Seafood like shrimp, clams, and mussels, prepared with savory ingredients like shallots and garlic, spicy peppers, parsley or cilantro, seasonal vegetables, and wine or spirits are indulgent, and satisfying. Finish the meal with fresh loaf of crusty, grilled French bread, a tossed salad, and a bottle of Pinot Noir or Chenin Blanc.
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