AppetizerMain Course

Asari Sakamushi

Name: Asari Sakamushi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 500 g clam purged; 120 ml sake dry cooking sake; 1 clove garlic thinly sliced; 1 tbsp ginger julienned; 1 pcs scallion chopped; 1 tsp soy sauce (optional); 1 tsp butter (optional)

Asari Sakamushi is a simple yet elegant Japanese dish featuring clams steamed in sake. The clams release their briny liquor, creating a flavorful broth that is light and aromatic. This dish is perfect as a quick appetizer or a light main course.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 283 kcal

Allergen information: may contain fish, gluten, milk, molluscs, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gclam, purged
120 mlsake, dry cooking sake
1 clovegarlic, thinly sliced
1 tbspginger, julienned
1 tspsoy sauce(optional)
1 tspbutter(optional)

garnish

1 pcsscallion, chopped

Equipment

large pot · serving bowls · lid

The method

Step by step

1
Ensure the clams are purged of sand by soaking them in cold, lightly salted water for at least 30 minutes, or up to a few hours, changing the water once or twice.
About 15 min
Cook’s note: Adding a tablespoon of flour to the purging water can encourage clams to release more sand.
2
After purging, rinse the clams thoroughly under cold running water and discard any open clams that do not close when tapped.
About 1 min
3
In a large pot or deep skillet with a lid, combine the sake, garlic, and ginger.
About 1 min
4
Add the purged clams to the pot.
5
Cover the pot tightly and cook over medium-high heat for 5-7 minutes, or until all the clams have opened.
About 7 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
6
Remove the pot from the heat. Discard any clams that did not open.
7
Stir in the optional soy sauce and butter, if using, until the butter is melted.
About 1 min
Cook’s note: The butter adds a rich, savory note to the broth.
8
Divide the clams and broth among serving bowls.
9
Garnish with the chopped scallion and serve immediately.

Per serving

Nutrition

30%Score

Calories: 283.2kcal
Protein: 33.3g
Carbs: 12.5g
Fat: 4.6g
Fibre: 0.4g
Sugar: 0.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover clams should be removed from their shells and stored in an airtight container with their broth.

Reheating

Gently reheat on the stovetop over low heat until warmed through, or in the microwave.