Japanese Sake Steamed Clams (with Butter & Soy Sauce)
Asari no Sakamushi is a simple Japanese dish made with clams steamed with sake. Enjoy the rich flavors of butter and soy sauce combined with tender steamed clams, a perfect appetizer or side!
- Prep time
- 21 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 g clams (Manila or similar)
- 500 ml water
- 2 tsp salt
- 3 tbsp sake
- ½ tbsp butter
- 1 tsp Japanese light soy sauce (usukuchi shoyu)
- finely chopped green onions (optional garnish)
Instructions
- 1
Start by placing 450 g clams in a colander and rinse with running water. Prepare a bowl and add 500 ml water and 2 tsp salt. Mix well and then add the clams. Leave to soak for 1 hour to purge them of sand.
- 2
Drain the water and rinse the clams once more to remove any leftover sand or debris. Transfer to a large pot and add 3 tbsp sake.
- 3
Heat on medium and once the sake starts to bubble, reduce the heat to simmer and cover with a lid. Steam with the lid on for 5 minutes or until all of the clams have opened.
- 4
Remove the lid and add ½ tbsp butter and 1 tsp Japanese light soy sauce (usukuchi shoyu). Gently shake the pan to mix the butter and soy sauce until melted.
- 5
Serve up, drizzle with the sauce leftover in the pan and sprinkle with finely chopped green onions. Enjoy!