Low Carb Japanese Style Steamed Clams cover

Japanese Style Steamed Clams


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!  Now, that sounds like my kinda of summer although I don’t surf!

Low Carb Japanese Style Steamed Clams pin 1

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.  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!

Low Carb Japanese Style Steamed Clams pic

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 clams do not open during the cooking process, discard and DO NOT consume.

Hope you enjoy your low-carb Japanese Style Steamed Clams! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Low Carb Japanese Style Steamed Clams pin 2

Low Carb Japanese Style Steamed Clams cover

Japanese Style Steamed Clams

The BEST Asian Low-Carb/Keto recipe for Japanese Style Steamed Clams.  Enjoy this delicious traditional recipe at only ~4g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Side Dish
Cuisine: Japanese
Keyword: easyseafood, japaneseclam, japaneseketoseafood, lowcarbclam, lowcarbseafood, steamedclam
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 bowl
Print Recipe

Ingredients

  • 1 lb Live Manila/Little Neck Clams
  • 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.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*