Foie Gras Butter Sake Asari Clams

Serves 2-3


1kg clams
4 tbsp Meraki Foie Gras butter, cold
1 tbsp garlic
120ml cooking sake
Salt & black pepper, to taste
Coriander garnish, Optional


  1. Stir fry garlic in a pan with some oil until edges begin to turn a light brown.
  2. Turn heat to high and add in clams and toss to coat. Add salt and pepper.
  3. Add sake and cook for 1min until alcohol fumes dissipate.
  4. Cover and cook for 6min or until clams are cooked and open up.
  5. Remove from heat and stir in cold butter in the liquid to emulsify. Garnish with coriander and serve.

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