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Asari no Sakamushi (Sake-Steamed Clams, from Cleaning Out the Sand)
Serves 2 · About 1 hr 15 min (1 hr of this is just letting the clams sit to clean out the sand)
Just steam clams in sake. These steps start from getting the sand out.
① Make salt water→② Clean out the sand (1 hr)→③ Wash the shells→④ Cut the green onions→⑤ Steam in sake
What to buy
Fish
Vegetables
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How to make it
1
Make salt water for cleaning out the sand
- Put 500 ml water and 2 1/2 tsp salt (about 15 g) in a bowl and mix until you can't see the salt
How to tell it's doneNo salt grains are left at the bottom.
2
Clean the sand out of the clams
- Lay the clams in a tray (or a flat container) without stacking
- Pour in the salt water from step 1 until the tops of the shells just stick out (don't cover them completely)
- Cover with newspaper or foil to make it dark, and leave for 1 hour in a cool place out of direct sunlight. On hot days, put it in the vegetable drawer of the fridge
How to tell it's doneThe clams are sticking thin tubes out from between their shells, and a little sand has collected at the bottom of the water.
Be carefulThe clams may squirt water, so keep the newspaper or foil on while they sit.
3
Scrub the shells
- Drain the clams in a strainer and wash them under running water, rubbing the shells against each other
- Throw away any that stay open and don't close when you tap the shell, and any that smell strong (they are dead)
- Drain in a strainer
How to tell it's doneThe slime on the shells is gone and they feel smooth.
4
Cut the green onions
- Cut 2 green onions from the end into 3 mm pieces on the cutting board (thin rounds)
How to tell it's doneThe green onions are cut into small rings.
5
Steam in sake
- Spread the clams in a frying pan and pour 3 tbsp sake around over them
- Put the lid on, put over medium heat and steam for 3–4 minutes. Shake the pan once halfway
- When all the shells have opened, drizzle 1/2 tsp soy sauce around, turn off the heat and sprinkle with the green onions
- Serve in bowls with the juice
How to tell it's readyThe clam shells have all opened and the clams inside are plump.
Be carefulDo not eat any that don't open after 4–5 minutes. Take them out.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It was gritty when I ate itThe clams were not cleaned of sand enough. In step 2, use the right amount of salt water (tops just sticking out) and wait the full 1 hour. If it's not dark, the clams won't spit out sand.
The clams got tough and shrankSteamed too long. Turn off the heat as soon as the shells open.
Too saltyThe clams were not washed after cleaning out the sand. Scrub them in step 3. You can also leave out the soy sauce, taste, and add it after.
The shells won't openThe heat is too low, or the lid is not on properly. Keep the heat at medium and close the lid tightly.
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