Sake-Steamed Clams

Salt

2 pounds Manila clams or cockles, scrubbed

1 cup sake

1 cup water

2 teaspoons unsalted butter, cut into 4 pieces

2 scallions, white and light green parts only, thinly sliced

Pinch of togarashi spice blend, optional (see Note) [Read more…]

Foie Gras-Steamed Clams

1 cup pure olive oil

1 red onion, cut into wedges

24 littleneck or Mahogany clams, scrubbed

2 tablespoons late-harvest white wine vinegar, such as Katz’s Late-Harvest Sauvignon Blanc Agrodolce

4 tablespoons foie gras mousse, such as D’Artagnan’s

4 tablespoons unsalted butter, softened

Grilled bread, for serving [Read more…]

Clams with Pork and Golden Garlic

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat. [Read more…]

Cataplana Stew with Sausage and Clams

Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, we’ve replaced the usual pork shoulder with sausage. [Read more…]

A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for clams, kuro kosho & yuzu… [Read more…]