The best steamed manila clams recipe! This Asian clam recipe is a very easy and simple recipe using only a few ingredients to really highlight the delicious briny flavor in clams.
An easy and healthy calm recipe with little to no prep time that comes together easily and effortlessly.
What are Japanese Style Steamed Clams?
Japanese style steamed clams is a healthy, low calorie, clam recipe using manila clams, ginger, green onions, and cooking sake. Together, these ingredients bring out the natural and delicious briny flavor in clams making it an easy and simple dish for a perfect manila clams recipe!
What are manila clams?
Manila clams are salt water clams known for their sweet and briny flavor. They are medium to small sized clams and perfect for this Japanese style steamed clams recipe.
It’s a very healthy seafood loaded with protein and vitamin B12.
How do you prepare and cook clams?
To prepare clams, de-grit them by soaking in a bowl of salt water for 10-20 minutes. Then simply throw them into a large pot and steam until clams open.
Other ways that clams can be prepared include using garlic butter and sprinkling with parsley. You can check out the recipe here.
How to eat clams?
To eat clams, take the meat from the inside of the clams and enjoy. Note: if a clam does not open on its own after steaming, do not eat it. This means the clam has gone bad and should not be consumed.
What ingredients do you need to make this manila clams recipe and what are the cooking instructions?
- Manila Clams – live clams found in Asian, Japanese or seafood markets.
- Ginger – cut into matchbox sticks.
- Green Onion – finely chopped and used for a generous sprinkle after clams are done.
- Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
In large pot over medium heat, bring Japanese sake and sliced ginger to a boil, add de-grit clams, cover and until shells open, about 2-3 minutes. Transfer to a serving bowl and sprinkle generously with chopped green onions.
What is the nutrition information for this Japanese style steamed clams recipe?
- 94 Calories
- 5g Carbohydrates
- 1g Fiber
- 10g Protein
- 1g Fat
- 20mg Cholesterol
- 412mg Sodium
- 7mg Potassium
- 27mg Calcium
- 1mg Iron
- 324ui Vitamin A
- 2mg Vitamin C
Looking for other seafood recipes?
- Cajun Shrimp Boil – Boiling Crab Copycat
- BBQ Lobster Tails with Miso Mayo Garlic
- White Wine Garlic Manila Clams
- Old Bay Fish Fry
- Pan Seared Japanese Style Scallops
Now, let’s get making this Japanese Style Steamed Clams recipe!
- Prepping Time 10M
- Cooking Time 5M
- Total Time 15M
- Net Carb/Serv ~4g
- Serving 1 Bowl
- 1 lbs Live Manila Clams or Little Neck Clams
- 1/4 Inch of Ginger
- 1 Cup Japanese Sake
- 1 Stalk Green Onions
1) Gather all the ingredients.
2) De-grit clams by soaking them into a bowl of cold water for 10 minutes.
3) Thinly slice ginger into match box size sticks and set aside.
4) Finely chop green onions and set aside.
5) In a stove top pot, add Japanese sake and sliced ginger. Bring to boil.
6) Once boiling, remove clams from bowl of water and add into stove top pot Cover and cook until all the shells open up, about 2-3 minutes.
7) Sprinkle in chopped green onions and transfer clams to serving bowl. Discard remaining liquid. Note – if some of the clams do not open during the cooking process, discard and DO NOT consume.
Hope you enjoy your Japanese Style Steamed Clams!
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Japanese Style Steamed Clams
- 1 lb Clams Live Manila or Little Neck
- 1/4 Inch Ginger
- 1 Cup Japanese Sake
- 1 Stalk Green Onions
- Gather all the ingredients.
- De-grit clams by soaking them into a bowl of cold water for 10 minutes.
- Thinly slice ginger into match box size sticks and set aside.
- Finely chop green onions and set aside.
- In a stove top pot, add Japanese sake and sliced ginger. Bring to boil.
- Once boiling, remove clams from bowl of water and add into stove top pot Cover and cook until all the shells open up, about 2-3 minutes.
- Sprinkle in chopped green onions and transfer clams to serving bowl. Discard remaining liquid. Note - if some clams do not open during the cooking process, discard and DO NOT consume.
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