At my previous employment, one of our partners from Japan was a big surfer and he would tell me stories about how he and his friends would spend summer nights on the beach of Japan eating asari (clams) after a day of surfing.
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!
Although we cannot bring the beach to everyone, we definitely can bring the clam recipe to everyone!! So here is the recipe for traditional way calms are prepared in Japan.
It is very easy to put together and a side dish that tastes great, especially during the spring/summer months!
This dish is probably more low-carb then keto at ~4g carbs per bowl.
This simple recipe highlights the natural flavors of clams while infusing a hint of ginger. So if you are a fan of seafood, this recipe is for you!
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 of 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 our low-carb Japanese Style Steamed Clams!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Japanese Style Steamed Clams
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.
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