Easy and Delicious Asari Clams Steamed In Sake
This is my mother's recipe. We can dig clams nearby, so whenever we went clam digging when I was a child, I used to ask her to make these sake-steamed clams for us.
Some clams are very salty, so taste before adding the soy sauce. It's best to de-sand the clams in a wide, shallow container so that the clams are in a single layer. If you don't have a container like that though, a bowl is fine. Recipe by Rikopin mama
Easy and Delicious Asari Clams Steamed In Sake
This is my mother's recipe. We can dig clams nearby, so whenever we went clam digging when I was a child, I used to ask her to make these sake-steamed clams for us.
Some clams are very salty, so taste before adding the soy sauce. It's best to de-sand the clams in a wide, shallow container so that the clams are in a single layer. If you don't have a container like that though, a bowl is fine. Recipe by Rikopin mama
Cooking Instructions
- 1
Put the oil and chopped garlic in a frying pan, and saute over low heat. When the oil is fragrant, add the scrubbed and de-sanded clams, and saute over high heat.
- 2
Add the sake, cover with a lid and let them steam (about 2 minutes). When the clams open up, add the soy sauce and chopped green onions, mix it all up and it's done.
- 3
How to de-sand the clams...Put the clams in salted water (1 teaspoon of salt to every 200 ml of water) and leave in a dark place covered with newspaper, until they've spit out the sand inside them.
- 4
For clams you've dug yourself, allow 3 to 4 hours; for clams you bought at the supermarket, allow about an hour. Wash the clams under running water, rubbing the shells together. Drain in a colander.
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