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This is a delightfully simple and fast recipe for Japanese-style steamed clams in sake (Japanese rice wine) and kombu (kelp) stock. The clams will usually open within 3 minutes of steaming, and overcooking them will result in shrunken clams with a rubbery texture.
See Also: Watermelon Soju Cocktail Recipe
Because of the ease and speed of which the clams cooked, I love to stock up on frozen, vacuum packs of asari clams in my freezer so that I can whip up a quick and gourmet meal anytime. The clams broth is full of umami deliciousness and I will not waste a drop of it. This recipe has very minimum ingredients (just kombu, sake and water), yet full of flavours. I enjoyed this dish with some steamed rice and warmed sake – totally indulgent!
This looks so delicious and easy to prepare. Yummy!
Hi, the sake you used, is it cooking sake?
If not, maybe I know where can buy the sake?
hi, you can use both cooking or drinking sake. I got the drinking sake from dfs, but you can easily find at supermarkets too. In fact I think they sell those $10 mini bottle at ntuc & cs.
I can imagine how good your dish is, the broth must be very sweet!
I could almost taste the freshness from the photos! Yummy!
They sell frozen clams with shells? I shall check it out!
yes, with shells!
What a simple dish- I could just imagine sake with seafood! good pairing for sure.
Yum! I need to eat more clams since I heard that clams is actually pretty healthy food.
Oh! This clams look so good…like the idea of sake…so simple and yet so tasty.
Beautiful pictures as always :)
Hope you are having a fabulous week!
I am definitely a clam lover (compared to mussels). Since I don’t have much Japanese seasonings, I usually steam them Chinese style.
I have not tried frozen clams before…I am always afraid they will not be fresh. But frozen clams is definitely a good idea to stock up and store then use when needed. The reason I don’t cook clams often as much as I like them is I have to get them fresh and I don’t go to the Asian supermarket that often to get the fresh ones.
love Chinese style too! I also thought that frozen clams won’t be good, but the ones I bought are fresh, and as a bonus, bigger than lala clams. The frozen ones I see at Giant don’t look very good so I never tried. I think it’s worth finding a good brand in your area so that can stock up in future :) and I think they need to be vacuum packed, else the clams will lose a lot of moisture if just frozen without vacuum.
Just want you to know that I made these last night…Excellent.
where did you buy the clams?