Asari no Sakamushi (Sake Steamed Clams)

Asari no Sakamushi is a traditional Japanese dish that features asari clams (Manila clams). Steaming the clams with sake enhances their rich flavor. The combination of asari clams and sake is simple yet exceptional.

Asari no Sakamushi is a dish made by steaming asari clams with sake. "Asari" means asari clams (Manila clams), "no" indicates possession (connecting the preceding and following words), and "Sakamushi" refers to steaming with sake. Using sake instead of water for steaming serves two purposes: it helps to reduce the smell of the clams and adds richness to the dish.

While you can add seasoning according to your taste, the natural flavors and saltiness of the clams are sufficient to make it delicious. It is a simple yet delightful dish that allows you to enjoy the essence of the clams with just a few ingredients.

Before using clams as an ingredient, it is necessary to prepare them by cleaning to remove sand. This is because clams inhabit sandy areas and ingest sand while breathing. To purge the sand from the clams, you need to recreate the ocean environment where the clams lived and allow them to breathe.

While there might be different methods for cleaning clams in your local area, I will introduce the commonly used method in Japan here.

Step 1
Put water and 3% of the water's volume of salt into a bowl, and mix until the salt dissolves.

The ratio of salt to water is about 1 Tbsp per 2 ½ cups (600 ml) of water. It is important to measure accurately, as a salt concentration different from 3% may prevent the clams from properly purging the sand.

Step 2
Place a colander over the bowl of salted water and soak the clams, ensuring they do not overlap as much as possible. Adjust the water level so that the clams are just slightly submerged.

The reason for using a colander is to prevent the clams from ingesting the sand they expel. Additionally, adjusting the water level helps prevent the clams from dying if they are submerged too deeply.

Step 3
Cover the bowl with aluminum foil or newspaper, and place it in a cool, dark place. If you bought the clams from a grocery store, let them sit for about an hour. If you harvested the clams yourself, let them sit for about half a day.

Covering the bowl with aluminum foil or newspaper and placing it in a dark place is to recreate the dark conditions in the sand. This prevents not only light from entering but also keeps the water expelled by clams from splashing out.

Placing them in a cool place is important because the optimal temperature for clams to be most active is around 68℉ (20℃). If the temperature is higher, adjust by adding cold water to lower it to around 68℉ (20℃).

Step 4
Scrub and wash the clams together.

This is done to remove dirt from the surface of the shells. However, clams purchased from the grocery store are usually not so dirty, requiring only a light wash. If you are using clams you harvested yourself, be sure to wash them thoroughly.

First of all, I recommend enjoying this dish without additional flavorings to fully appreciate its natural taste. However, you can add ingredients for extra flavor according to your preference.

Adding garlic, chili peppers, butter, or soy sauce is also popular in Japan. If you are curious, go ahead and experiment. Nevertheless, it is advisable to use these sparingly to avoid overpowering the dish's inherent flavor.

Ingredients

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Instructions

🕒 Total: 7 mins mins

Step 1
Thinly slice green onions.

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Step 2
Add asari clams and sake to a pan, then heat over medium heat.

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Step 3
Once it starts to boil, cover the pan and let it simmer for about 3 minutes until the clams open their shells (it might take up to 5 minutes for larger clams).

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Step 4
Remove the lid and sprinkle the green onions over the clams.

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To store

You can store it in the refrigerator for up to a day.