Every immigration group has added to America’s diverse culinary heritage. From sauerkraut to quiche every dish served in America shares a link with some country beyond the sea.
The nearly endless list ranges France to Turkey, South America to South Africa to name only a few. The elegance and savory qualities of Japanese cuisine have long fascinated American chefs from sushi to umami.
Not to be overlooked is a unique San Francisco dish with a clearly Japanese heritage from top to bottom…
San Francisco Sake Steamed Clams
- 4 teaspoons sake
- 4 teaspoons mirin (Japanese sweet wine)
- 2 teaspoons rice vinegar
- 1 ¼ pounds Taylor Manila clams, scrubbed
- 3 tablespoons butter
- 1 teaspoon soy sauce
- 1 green onion, chopped
- Scrub and rinse clams.
- Soak in a large bowl of cold water for 5 minutes.
- Drain thoroughly.
- 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.
- 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.