2 cups dry sake
2 garlic cloves, finely chopped
30 clams (preferably Manila or short-necked), scrubbed clean under cold running water
4 tablespoons butter
2 teaspoons low-sodium soy sauce
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
In a large, deep skillet set over medium-high heat, combine the sake and garlic. Add the clams, cover with a lid and simmer until clams open, about 5 minutes.
Use a slotted spoon to transfer the clams to a large bowl and set aside. Bring the liquid in the skillet to a simmer, add the butter, soy sauce and lemon juice and whisk until the butter is melted, 2 to 3 minutes. Pour the sauce over the clams, sprinkle with scallions and serve.