Again, we overbought clams. Since it was cheap and nice looking, we bought 1 kilo of nylon clams (from Farmer’s Market at P70 per kilo, i haggled) and 1/2 kilo of Manila Clams (also from Farmer’s at P80 per kilo…mig didn’t haggle). We are totally obsessed with shellfish, though we didn’t expect this to be as sweet as the ones we had in Real Quezon last holy week.
Basically, we tried to keep things simple until we found out that the clams did not have this much flavor, so the second dish became a little more complicated, I’d like to share the tastier one since this might be applicable to more people who live in the city. I love doing this sauce basically its something I make by feel. Well hopefully this recipe comes close to what I do. The mirin gives that Japanese sweetness to the sauce while the soju gives a surprisingly herbal finish.
Nylon Clams with Soju and Mirin
1/4 kilo nylon clams, soaked in water for an hour and then strained.
3 tbsp butter
2 tbsp onion, chopped
3 tbsp mirin
2 tbsp soju
drops of sesame oil
2 tbsp kikkoman soy sauce
1 to 2 tsp honey
Salt and pepper
1) over medium heat, sautee onion in butter until it turns transparent. Add honey, kikkoman, soju, mirin in the mixture and mix well until it is incorporated. Turn heat to high.
2) When the mixture starts to sizzle, add the clams and mix until the clams begin to open up. Keep mixing while you add salt and pepper to taste and a few drops of sesame oil. When all of the clams have opened, remove from fire and serve.