At my previous employment, one of our partners from Japan was a big surfer and he’d always tell me stories about how he and his friends would spend summer nights on the beach of Japan eating Japanese Style Steamed Asari (clams) after a day of surfing!
They would start a bonfire on the beaches of Japan with a big pot full of Japanese sake and throw some clams inside. Once the clams would pop open, they would pick them up from the pot and enjoy the delicious brininess of the clams along the beach with some good conversation.
Now, that sounds like my kind of summer – although I don’t surf!
The way he described the scene just sounded like a perfect way to enjoy a nice summer day – surfing and eating clams on the beach! And although we can’t bring the beach to everyone, we definitely can bring the Japanese Style Steamed Clams recipe to everyone!!
This is a very simple recipe only uses 3 ingredients and steams the clams inside some Japanese sake and ginger.
All we really need to do for this dish is de-sand the clams by throwing it in some water for 10 minutes or so and then simply boil some Japanese sake along with some sliced ginger and throw in the clams. Cover and cook until the clams open up and you’re done!
The end dish results in clams that maintains the clam brininess while eliminating any unwanted seafood notes.
So if your a big fan of clams or just seafood in general, definitely give this traditional way to prepare calms in Japan a try! Hope you enjoy it!
For this dish, you only need Japanese sake, which can be picked up at most supermarkets.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 5M
Total Time 15M
Net Carb/Serv ~4g
Serving 1 Bowl
Ingredients
- 1 lbs Live Manila/Little Neck Clams
- 1/4 Inch of Ginger
- 1 Cup Japanese Sake
- 1 Stalk Green Onions
Directions
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 low-carb Japanese Style Steamed Clams!
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Japanese Style Steamed Clams
Ingredients
- 1 lb Clams Live Manila/Little Neck
- 1/4 Inch Ginger
- 1 Cup Japanese Sake
- 1 Stalk Green Onions
Instructions
- 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.
Video
Nutrition
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