Julienne the carrot and mince the onion and garlic.

Wash the clams thoroughly by rubbing the shells together and drain.

Heat olive oil and half the butter (10g) in a pan over low heat, add garlic, and sauté until fragrant. Add onion and carrot, and cook for 2 minutes.

Add the washed rice to the pan and stir for 1 minute over low heat. Mix in the sake, water, and pepper.

Add the clams, increase to medium heat, and bring to a boil. Cover with a lid and simmer on low heat for 12 minutes.

Turn off the heat and let the pilaf steam with the lid on for 10 minutes. Stir in the remaining butter (10g).