1lb Fresh Manila clams
1 tablespoon Green Onions (minced)
2 tablespoons Ginger (minced)
2 tablespoons Garlic (minced)
2 tablespoons Soy Sauce or Tamari
3 tablespoons Butter (softened)
1/2 cup Sake
3/4 cups Mixed Julienne Red Peppers and Carrots
2 tablespoons Cilantro Leaves (picked)
1 Rice Paper Sheet (crispy fried (1 each per person))
Pre soak clams in cold water for at least one hour to clean, rinse well and set aside.
To make butter; sauté green onion, garlic and ginger in a small amount of oil until fragrant. Deglaze with soy sauce and cool. Cream soy ginger mixture into butter and set aside.
Heat a large (6-8 qt) saucepot over medium high heat; add clams and a small amount of oil. Allow clams and pot to heat, add sake and cover to steam.
After being covered and cooking for approximately 4-5 minutes, check and see if clams are starting to open. Once they begin to open up, add vegetables and ginger-soy butter and cover for another minute. Remove cover and mix in fresh cilantro leaves just before serving. Garnish with crispy fried rice paper.