DETROIT (WXYZ) — If you're looking for a cool spot to grab a bite to eat, why not give Ima a try?
The udon noodle sensation has locations in Detroit and Madison Heights, and was recently named "Restaurant of the Year" by the Detroit Free Press.
To learn more about Ima, visit
Ima sake steamed clams
3 Tablespoons canola oil
2# Manilla or littleneck clams, washed
6oz dry junmai sake
6oz clam juice
1 TBS sweet miso (a lighter miso that is less salty and more aromatic than other styles)
1 lemon, zested and halved
1 cup green onion bottoms (white & light green parts)
½ cup dried lily blossoms (purchase at Chinese grocery stores in the dried mushroom section)
¼ cup thinly sliced fresh ginger
1/8 cup sliced fresh garlic
6 TBS unsalted butter
kosher salt to taste
Korean gochugaru chili flakes to taste (crushed red pepper flakes can be substituted here)
Fresh lemon wedges to garnish
For sake broth:
Combine sake, clam juice with sweet miso and wisk until incorporated.
To steam clams:
1.In a 4quart sauce pan, on medium heat, add canola oil.
2.When oil is hot, add ginger and garlic. Sweat until aromatic but not browning, about 1 minute.
3.Add green onion, lily blossoms, clams, sake’ stock and butter then cover with a lid.
4.Steam for approximately 5-7 minutes or until clams are all opened, discard those that didn’t open.
5.Remove from heat and squeeze one half of lemon and add zest.
6.Season with kosher salt and gochugaru to taste.
Serve in a large bowl with lemon and a side of rice.