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Miso Clams

This seven-ingredient dish is easy enough for a weeknight dinner at home but impressive enough for a special occasion. Since the miso is salty, be sure you use the smallest, sweetest clams you can find and clean them really well.

Serves 4

6 large cloves garlic, thinly sliced

1 (5-inch) piece fresh ginger, peeled and thinly sliced

3 cups sake

3 pounds small clams, such as Manila or littleneck, cleaned

4 tablespoons (½ stick) unsalted butter

4 tablespoons white miso, dissolved in 3 tablespoons very hot water

6 scallions, thinly sliced

1. Combine the garlic, ginger, and sake in a heavy-bottomed saucepan or a Dutch oven and bring to a simmer. Cook for 5 to 10 minutes, until the aromatics have flavored the sake and most of the alcohol has cooked off.

2. Add the clams, cover the pot, and cook for about 5 minutes, or until the shells start to open; add the butter and miso and stir to dissolve.

3. Garnish with the scallions and serve.