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!
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