2 pounds Manila clams
2 cloves garlic, minced
1 inch unpeeled fresh ginger, julienned
3 green onions, sliced thin diagonally
1/2 cup sake
1. Scrub clams three times under running water. Drain.
2. Place clams in a pan with lid. Add garlic, ginger, green onions and sake.
3. Cover and cook over high heat. In a few minutes, you will hear a clicking sound that means the clams have started to open and are done. Turn off the heat and serve.