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Sake-Steamed Clams

Sake-Steamed Clams

Sake-Steamed Clams Recipe (Asari no Sakamushi)

Step 2 of simmering the kombu will give additional umami (flavour of the sea) to the steamed clams; however, you may skip the step if you do not have kombu.


  • 250 grams asari clams (or any local clams) if using frozen, thaw before use
  • one 5cm x5cm (2 inch) piece of kombu (kelp)
  • 200 ml water
  • 100 ml sake
  • 1/2 tbsp chopped spring onions


  1. Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.
  2. Add kombu and water in pot, bring to a boil. Simmer for 5 minutes and discard kombu.
  3. Add clams and sake. Close lid and steam for 2-3 minutes, until all the shells open. Discard any clams that remain closed.
  4. Ladle clams and clam broth to a serving bowl and top with chopped spring onions.

Noob Cook Tip

Discard any shells that remain closed after cooking.

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16 comments on “Sake-Steamed Clams”

  1. Hi, where can we buy kelp?

    • Japanese supermarket (Sakuraya or Meidi Ya or Isetan Scotts), or Japanese sections of selected (usually the bigger, more well-stocked) NTUC and Cold Storage. You can also substitute with instant dashi stock or some other stock, if you can’t find it.

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