Sake-Steamed Clams

Directions

1. 1
   Fill a medium bowl with cold water and add 1 tablespoon of salt.
2. 2
   Add the clams and let stand for 1 hour.
3. 3
   Drain the clams and rinse them well.
4. 4
   In a large, deep skillet, combine the sake with the water and bring to a boil.
5. 5
   Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
6. 6
   Spoon the clams and broth into 4 medium bowls.
7. 7
   Top with the butter, garnish with the scallions and togarashi and serve at once.