In a large stock pot over high heat, combine clams, wine, mirin, ouzo, lemon zest and juice, saffron, roasted shallots, and garlic. Bring the mixture to a boil and cook until the clams just begin to open, 3 to 4 minutes. Add the butter and continue cooking until the clams have opened completely, about 4 minutes longer. Discard any unopened clams. Season to taste with salt and pepper. Serve the clams and cooking liquid in large pasta bowls. Serve warm.
Andrea Immer's Wines Merlot, L'Ecole No. 41, Columbia Valley, 1996 Fume Blanc, The Hogue Cellars, Columbia Valley, 1998 Merlot, Columbia Crest, Columbia Valley, 1997 Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997 Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
Recipe courtesy of Caprial Pence