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

Trim the blackened parts of the fuki buds. Boil them in a pan for 5 minutes, then soak in water for 10 minutes and drain. Slice the garlic thinly and remove the core.

Wipe the pan dry. Heat butter over medium heat until melted, then add clams and garlic. Stir-fry briefly, add sake, cover, and steam for 5 minutes until clam shells open.

Add the fuki buds and stir-fry for 2 minutes. Add soy sauce and salt and pepper, then mix well.