Chef Ippy Aiona's Manila Clams in Sake Butter Sauce Steals the Spotlight

A new seafood dish is gaining attention from Chef Ippy Aiona's latest cookbook. His recipe for Manila Clams with Lemongrass, Chile, and Sake Butter Sauce promises bold flavours in just minutes. The dish serves four and combines simple ingredients for a standout meal.

The preparation starts with the sauce. In a pan over medium-high heat, ginger, lemongrass, and sambal oelek are sautéed until fragrant. A full cup of sake is then poured in and reduced by half, deepening the flavour.

Garlic, sugar, and sliced cherry tomatoes join the mix next. These cook for another two minutes before the clams are added. The clams steam for roughly two minutes, just until their shells pop open.

To finish, butter is stirred in until melted, and the heat is turned off. Fresh cilantro is tossed through the sauce, which can be adjusted for spice by adding more or less sambal oelek. The dish pairs well with toasted bread, pasta, or rice to soak up the rich, aromatic broth.

The recipe balances heat, acidity, and richness in a quick-cooking seafood dish. With its mix of sake, lemongrass, and butter, it offers a simple yet flavourful option for home cooks. The final result is a fragrant, spiced broth that highlights the natural sweetness of the clams.