Sake and Leeks Steamed Manila Clams with Sauteed Shisito Peppers




½ lb Shisito Peppers

¾ Tbs Olive oil or Avocado oil

Togarashi Peppers

Salt & Pepper




Rinse shisitos under cold water and pat them dry with a dish towel. Ensure that you remove as much water as possible to prevent oil explosions.


Heat a 12” non-stick skillet on medium and add about ¾ tablespoon of olive or avocado oil.


Add the peppers and sauté for about a minute then add salt and pepper to taste.


Don’t step away because they do cook quickly. The varying sizes of the peppers will require you to keep an eye on them and remove as they are done. The peppers are done when they are golden brown, but still firm. Continue to remove them as they are done cooking. 

Remove the peppers from the skillet and add a squeeze of lemon or lime, then sprinkle togarashi for additional flavor and color.


Togarashi is a Japanese spice and chili mixture. It can be found at any Asian supermarket or on Amazon. You can also use a very light sprinkle of mild smoked paprika as a substitute





1 cup of sliced leeks

1 Korean chili pepper

2 Tbs of unsalted butter

¾ Tbs of sea salt

1 cub of sake - Any brand will work. I got bought one from PCC for $10. Sake works great in this dish because it’s mild and doesn’t overpower the delicate flavor of the clams.


Thinly slice about a cup worth of leeks, as leeks can vary in sizes.


Slice one large Korean chili pepper. You can also use serrano or Fresno peppers. These can range from mild to spicy. They are not as spicy as a jalapeno pepper. I like using these peppers because of the bright red color they add to a dish.


Set leeks and pepper aside.


You will need 3-3.5 lbs of live manila clams. Rinse them thoroughly under water, for about a minute to remove any grit and set aside.


Heat a large deep pan, like a wok, on medium and add the butter and let it melt completely


Add the leeks and sauté for 30 seconds, then add the salt.


Add half of the Korean peppers to the pan and leave the rest to garnish the dish after it’s done. Sauté the mixture until the chilies soften, about a minute.


Add the sake, then turn the heat up to medium-high and add the clams. Cook covered for 4 minutes and shake the pan a couple of times to loosen them so they have room to open. Watch the pot, as it may boil over. The clams should be completely open. Discard any closed clams, as those are spoiled and dead.


Serve in two large bowls, and top with the remaining chilies and squeeze some lemon over each bowl. You can serve the broth on the side or pour it over the clams.


Now wasn’t that quick and easy? The butter adds depth to the sauce and the sake balances the flavor by cutting the richness of the butter. The clams are savory, sweet and satisfying. The shisito peppers add a tangy crunch to the meal. Pair these dishes with a glass or two of a crisp French rose.


I hope you enjoyed these two simple and flavorful recipes. Let me know what you think and please subscribe to my website or channel. Thank you for watching!