This is a delightfully simple and fast recipe for Japanese-style steamed clams in sake (Japanese rice wine) and kombu (kelp) stock. The clams will usually open within 3 minutes of steaming, and overcooking them will result in shrunken clams with a rubbery texture. Because of the ease and speed of which the clams cooked, I love to stock up on frozen, vacuum packs of asari clams in my freezer so that I can whip up a quick and gourmet meal anytime. The clams broth is full of umami deliciousness and I will not waste a drop of it. This recipe has very minimum ingredients (just kombu, sake and water), yet full of flavours. I enjoyed this dish with some steamed rice and warmed sake – totally indulgent! If you love clams, check out asari miso soup, Chinese-style steamed clams and Kam Heong clams recipes.
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Sake-Steamed Clams Recipe (Asari no Sakamushi)
- Serves: 1-2
- Prep: 10 mins
- Cook: 8 mins
Step 2 of simmering the kombu will give additional umami (flavour of the sea) to the steamed clams; however, you may skip the step if you do not have kombu.
- 250 grams asari clams (or any local clams) if using frozen, thaw before use
- one 5cm x5cm (2 inch) piece of kombu (kelp)
- 200 ml water
- 100 ml sake
- 1/2 tbsp chopped spring onions
- Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.
- Add kombu and water in pot, bring to a boil. Simmer for 5 minutes and discard kombu.
- Add clams and sake. Close lid and steam for 2-3 minutes, until all the shells open. Discard any clams that remain closed.
- Ladle clams and clam broth to a serving bowl and top with chopped spring onions.
(Get more photos, cooking notes and ingredients list on page 2)
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