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Cherry & Dennis Recipes

Japanese Sake-Steamed Clams

日式清酒煮蜆

Japanese Sake-Steamed Clams — finished dish
Total time
60 min
Difficulty
Easy
Servings
4 servings

Recipe overview

Japanese Sake-Steamed Clams. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.

01

Ingredients

Main Ingredients

  • 1 kilogram fresh clams
  • 3 cloves garlic
  • 2 stalks scallions
  • 20 grams unsalted butter

Salt water for purging

  • 1 litre water
  • 30 grams salt

Sake steaming liquid

  • 150 millilitres Japanese sake

Finishing seasoning

  • 1 teaspoon Japanese soy sauce
  • a pinch black pepper
Japanese Sake-Steamed Clams — ingredients

02

Tools

  • Use a deep sauté pan and tight lid
  • spoon
  • spatula
  • tongs
  • skimmer
  • bowls
  • scale
  • knife
  • board
  • clam brush
  • fine sieve
  • utensils
  • paper
  • mitts and four wide bowls. Ingredients: live clams 1 kilogram
  • Japanese cooking sake 180 millilitres
  • garlic 4 cloves
  • 1–2 millimetre slices
Japanese Sake-Steamed Clams — tools

03

Steps

Japanese Sake-Steamed Clams — step 1

Step 1

Step 1

Inspect clams: Discard damaged, foul or unresponsive clams.

Japanese Sake-Steamed Clams — step 2

Step 2

Step 2

Make brine: Dissolve 45 grams salt in 1.5 litres drinking water.

Japanese Sake-Steamed Clams — step 3

Step 3

Step 3

Purge: Keep clams shaded and cool for 45–60 minutes.

Japanese Sake-Steamed Clams — step 4

Step 4

Step 4

Discard and brush: Throw away brine, brush shells and drain fully.

Japanese Sake-Steamed Clams — step 5

Step 5

Step 5

Prepare aromatics: Slice garlic 1–2 millimetres, cut chilli and scallion.

Japanese Sake-Steamed Clams — step 6

Step 6

Step 6

Gently fragrance: Fry garlic and little chilli in 2 teaspoons oil for 30–45 seconds until pale gold.

Japanese Sake-Steamed Clams — step 7

Step 7

Step 7

Add clams: Add drained clams and toss 20–30 seconds.

Japanese Sake-Steamed Clams — step 8

Step 8

Step 8

Add sake and cover: Pour in 180 millilitres Japanese cooking sake, cover immediately and steam over medium-high heat 2 minutes.

Japanese Sake-Steamed Clams — step 9

Step 9

Step 9

Check opening: Turn gently; cover 1–2 more minutes if needed.

Japanese Sake-Steamed Clams — step 10

Step 10

Step 10

Discard closed clams: Stop strong cooking once most open; discard any completely closed clams, never pry.

Japanese Sake-Steamed Clams — step 11

Step 11

Step 11

Emulsify: Swirl 20 grams butter into hot clam liquor; taste before optional soy and pepper.

Japanese Sake-Steamed Clams — step 12

Step 12

Step 12

Finish: Add scallion and serve only opened clams with clear pale-golden liquor.

Common mistakes

  1. Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.

Tips

Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.

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