Japanese Sake-Steamed Clams
Japanese Sake-Steamed Clams made in 10 minutes with just 5 ingredients! Sake brings out amazing flavors from the clams; simplicity at its best! Popular recipe at Izakaya-style Japanese restaurants – Sake-Steamed Clams, or Asari no Sakamushi (あさりの酒蒸し). It’s super easy and simple with just five ingredients, and you can cook it in 10 minutes!
There are many other ways to make sake-steamed clams, such as adding a little bit of butter at the end. This is a wonderful appetizer for a party especially because you can start preparing it after the guests arrive.
- ¾ cup sake
- Alternatively, use White Wine to replace sake
- 1 Tbsp ginger (julienned)
- 1.5 lbs Manila Clams/Littleneck Clams(de-grited, see Notes)
- 1 dried red chili pepper or you can try our NEW Turbo Supercharge!
- Freshly ground black pepper
- 1 green onion/scallion (chopped)
- In a large frying pan, add the sake and ginger and bring it to a boil. Alternatively, use White Wine to replace sake.
- Add the clams and a red chili pepper. Place the lid and steam on high heat for a few minutes until all the clams open.
- Remove the lid and add freshly ground black pepper and green onion. Shake the pan to make sure the clams are not over-lapping each other.
- Serve with the soup and eat while warm.