Asari no Sakamushi is a classic Japanese dish that features asari clams (Manila clams). By steaming the clams with sake added, it brings out the rich flavor of the clams even more. The combination of the aroma of sake and clams is simply outstanding!
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What is Asari no Sakamushi?
Asari no Sakamushi is a dish made by steaming asari clams with sake. Asari means asari clams (Manila clams), no indicates possession (modifying the word following it), and Sakamushi refers to steaming with sake. Using sake instead of water for steaming serves two purposes: it helps to reduce the fishy smell of the clams and adds richness to the dish.
While you can add seasoning according to your preference, the natural flavors and saltiness of the clams are enough to make it delicious. It's a simple and delightful dish that allows you to savor the essence of the clams with just a few ingredients.
How to clean clams of sand
Before using clams as an ingredient, it's necessary to prepare them by cleaning to remove sand. This is because clams inhabit sandy areas and ingest sand while breathing. To conduct the purging process, 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 area, I will introduce the commonly used cleaning method in Japan here.
🕒 1 hr 5 mins
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 cups (500ml) of water. It's important to measure accurately, as a different salt concentration from 3% may prevent the clams from cleaning sand properly.
Step 2
Place a strainer over the bowl of salted water and soak the clams, ensuring they don't overlap as much as possible. Adjust the water level so that the clams are just slightly submerged.
The reason for using a strainer is to prevent the clams from ingesting the sand they spit out. The reason for adjusting the water level is to 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, leave them for about an hour. If you picked the clams yourself, leave them 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 covering not only blocks light but also prevents the clams from spitting water.
Placing them in a cool place is important because the optimal temperature for clams to be most active is around 68°F (20°C). If the temperature is higher, adjust by adding cold water to bring the temperature down to around 68°F (20°C).
Step 4
Scrubbing and washing clams together.
This is done to remove dirt from the surface of the shells, but clams purchased from the grocery store shouldn't be so dirty that a light washing is all that is needed. However, if you're using clams you picked yourself, wash them thoroughly.
Seasoning options
First of all, I recommend eating asari no sakamushi without seasonings to enjoy its natural flavor, but you can also add seasonings if you prefer.
Adding garlic, chili pepper, butter, or soy sauce for flavoring is also popular in Japan. If you're curious, give it a try. However, it is recommended that the seasonings be used sparingly to not overpower the flavors of the clams.
Ingredients
- 0.66 lbs (300g) cleaned asari clams (Manila clams) (If you haven't cleaned the clams, please refer to the instructions for cleaning clams here)
- 3 Tbsp sake
- 3 Tbsp green onions / scallions
Step-by-step instructions
🕒 Total 7 mins
Step 1
Thinly slice the green onions.
Step 2
Add the asari clams and sake to a pan and heat them over medium heat.
Step 3
Once it starts boiling, cover it and simmer for about 3 minutes until the clams open their shells (it may take up to 5 minutes for larger-sized clams).
Step 4
Remove the lid, and sprinkle green onions over the clams.
To Store
You can store it in the refrigerator for up to a day.
Recipe Card
Asari no Sakamushi (Sake Steamed Clams)
Ingredients
- 0.66 lbs (300g) cleaned asari clams (Manila clams) (If you haven't cleaned the clams, please refer to the instructions for cleaning clams here)
- 3 Tbsp sake
- 3 Tbsp green onions / scallions
Instructions
- Thinly slice the green onions.
- Add the asari clams and sake to a pan and heat them over medium heat.
- Once it starts boiling, cover it and simmer for about 3 minutes until the clams open their shells (it may take up to 5 minutes for larger-sized clams).
- Remove the lid, and sprinkle green onions over the clams.
Notes
- You can store it in the refrigerator for up to a day.
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