Sauteed Clams, Shiso Batayaki Style
For those wanting a less Asian approach to using shiso while using a large quantity of it, this is the recipe for you: Sauteed Clams, Shiso Batayaki style. My husband (who is part Italian) LOVES this sauce as it is wonderful for all kinds of seafood–it’s so fragrant and fills my house with savory notes that only garlic and butter can convey. This can be done with mussels as well, but I had clams leftover from a barbecue earlier this week, so I decided to do it with them. For the purposes of pictures, I shucked them individually, but this can be done as one big pot.
Ingredients
- 1 dozen clams (shucked or whole)
- 1 bunch shiso (about 8-10 leaves), finely chopped
- 1/4 cup soy sauce
- 1/4 cup sake
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon flour
- Water, to taste
- Shichimi pepper powder (optional)
1. If you want to shuck the clams, do so now and keep them in the fridge while you prepare the sauce.
2. Mix soy sauce, sake, flour, and water together.
3. Melt butter over medium heat, careful not to burn. Add minced garlic and sautee quickly until fragrant. Add the sauce mixture into the pot, stirring quickly so the bottom doesn’t burn. Once the sauce has thickened, add half the finely chopped shiso, reserving the rest for garnish.
4. Add whole clams now, if using. If using shucked, take the clam meat out of the half shells and cook quickly in the sauce until firm. Take out and place back into the half shells and spoon sauce mixture over them.
5. Garnish with more minced shiso and shichimi powder if using.