Asari Clam Rice

Asari Clam Rice

A delicious recipe of plain white rice blended with asari clam stock. Try not to use the de-shelled clams you get in cans, if you use clams still in their shells, you'll end up with a nice soup to use.

Ingredients: easy-to-make portion

Uncooked white rice
2 rice cooker cups (360 ml)
Manila clams (asari)
200 - 600 g (with shells)
Cooking Sake / Soy Sauce
1 1/2 tablespoons each


1. Wash the rice and leave for 30 minutes.
2. This is 900 g of asari clams with shells.
3. Steam the clams in sake and remove the meat from the shells. Save the soup left behind from steaming the clams. Refer to steps 6 - 9 to find out how to steam the clams with sake.
4. Add the washed rice to the rice cooker, along with the soup we took in step 3, cooking sake and soy sauce. Fill with water until you reach the 2 cups mark (or however much liquid you would normally use for the amount of rice you want), and cook the rice.
5. Once the rice has cooked, add the clam meat and let them steam for a while.
6. How to steam clams: Add the asari clams to a frying pan, pour over some cooking sake, put on the lid, and steam-cook on a low-medium heat.
7. If you overcook the clams the meat will shrink so take them off the heat as soon as they start to open up.
8. This is how they look when they're opened.
9. Take a look at this related recipe too Fukagawa Don (Rice bowl) Recipe ID: 1427354.

Story Behind this Recipe

It's quite customary for my family to go clam digging. We eat this asari clam rice every year.