Step 1

Gather all the ingredients.

Step 2

Slice the green onion thinly and set it aside.

Step 3

Peel the ginger skin, cut into thin slabs, and julienne into thin strips.

Step 4

Remove the seeds from the dried red chili and cut the chili into small rounds.

Step 5

In a large frying pan, place the clams in a single layer and add sake.

Step 6

Add julienned ginger and dried red chili. Cover with the tight-fitting lid and bring the sake to a boil over medium-high heat.

Step 7

Once it's bubbling nicely, lower the heat to medium and continue to steam for 3-5 minutes (2-3 minutes for smaller shells) until all the clams open their shells. Shake the pan once in a while to make sure the clams are not over-lapping each other. Remove and discard any clams that have not opened after you're done cooking.

Step 8

Remove the lid and add green onion and freshly ground black pepper.

Step 9

Transfer the clams to a serving bowl with the remaining sauce and serve immediately.

Step 10

You can keep the leftovers in an airtight container and store in the refrigerator for a day.