Easy and Delicious Asari Clams Steamed In Sake

Easy and Delicious Asari Clams Steamed In Sake

These are standard sake-steamed manila clams, but I think this is the best way to eat them! The steaming liquid is delicious too. See Steps 3 and 4 for how to make the clams spit out their sand.


Manila clams
200 to 300 g
Garlic, chopped finely
1 clove
Vegetable oil
1 tablespoon
100 ml
Soy sauce
1/2 to 1 teaspoon
Green onions (or 10 cm of Japanee leek)
1/3 bunch


1. Put the oil and chopped garlic in a frying pan, and saute over low heat. When the oil is fragrant, add the scrubbed and de-sanded clams, and saute over high heat.
2. Add the sake, cover with a lid and let them steam (about 2 minutes). When the clams open up, add the soy sauce and chopped green onions, mix it all up and it's done.
3. How to de-sand the clams...Put the clams in salted water (1 teaspoon of salt to every 200 ml of water) and leave in a dark place covered with newspaper, until they've spit out the sand inside them.
4. For clams you've dug yourself, allow 3 to 4 hours; for clams you bought at the supermarket, allow about an hour. Wash the clams under running water, rubbing the shells together. Drain in a colander.

Story Behind this Recipe

This is my mother's recipe. We can dig clams nearby, so whenever we went clam digging when I was a child, I used to ask her to make these sake-steamed clams for us.