Sake-Steamed Clams (Asari no Sakamushi)
The sake infuses the clams with a savory umami flavor. They can be served with beer or wine, or you can pair them with a side of rice for a simple, satisfying meal.
Servings 4 people
Cost $25+
Equipment
- 1 large deep skillet
- 1 medium bowl
Ingredients
- 2 pounds of Manila clams or cockles scrubbed
- 1 cup sake
- 1 cup water
- 1 piece ginger 1 inch
- 2 teaspoons unsalted butter cut into 4 pieces
- 2 scallions white and light green parts only, thinly sliced
- Salt
- 1 tsp of Togarashi spice blend
Instructions
- Wash and clean the clams thoroughly with fresh cold water before you clean them again in salt water.
- Slice the scallions into small pieces and julienne the ginger. Set aside.
- Use a medium bowl and fill it with cold water, then add 1 tbsp of salt. Let the clams stand in this salted water for 1 hour. Afterward, drain them and rinse well.
- Take a large, deep skillet and combine the measured sake and water and bring them to a boil.
- Add the clams and cover the skillet tightly.
- Start cooking them until most of the clams have opened. This takes about 4 minutes; make sure to shake the pan every now and then.
- Remove any clams that did not open during the cooking process (these are spoiled).
- Add the scallions and ginger and cook for one more minute.
- Serve the clams and broth into medium-sized bowls and top them with butter, then garnish with the togarashi spice. Serve immediately for the best taste!
Notes
Note: Togarashi is a Japanese blend of cayenne, sesame seeds, and seaweed. It is available in most Asian markets or online.
