Japanese cuisine · Fish & Seafood

Asari no Sakamushi

Clams steamed in sake with butter, garlic and chili – the broth gets spooned up too.

Ingredients · for 4 servings

• 1kg clams
• 200ml sake
• 30g butter
• 2 garlic cloves
• 1 red chili pepper
• 3 spring onions
• 1 tbsp soy sauce
• Salt

Instructions

1. Soak the clams in cold salted water for 1 hr. so they release any sand, then scrub them under running water.
2. Discard any clams that are open and don't close again when tapped lightly.
3. Slice the garlic, cut the chili pepper into fine rings, and cut the spring onions into 3cm pieces.
4. Melt the butter in a wide pot, sauté the garlic and chili for 1 min. without letting them colour, deglaze with the sake and bring to a boil once.
5. Add the clams, cover, and steam over high heat for 4–6 min., until all the shells have opened – discard any that stay closed.
6. Season with soy sauce, fold in the spring onions, and serve the clams with the broth in deep bowls.