Asari no Sakamushi

Asari no Sakamushi is a quick, delicate dish of clams opened in fragrant sake with garlic, butter, and spring onion. The shells release a briny sweetness into the pan, creating a light, savory broth that tastes luxurious despite the short cooking time.

Safety Warning

Use only live clams from a safe food source. Discard any clams with broken shells, any that do not close when tapped before cooking, and any that do not open after cooking.

Nutrition · per serving

184kcal

15gProtein

5gCarbs

9gFat

0.5gFiber

2 servings

Ingredients

7 items

Clams and aromatics

live clams, scrubbed and purged if needed500 g

garlic, thinly sliced2 cloves

spring onion, thinly sliced, white and green parts separated2 stalks

red chili, thinly sliced1 small

Steaming liquid

sake120 ml

soy sauce10 ml

Finish

unsalted butter20 g

Tips

•If the clams are sandy, soak them in lightly salted cold water for 20-30 minutes before cooking; this extra purging time is not included in the recipe timing.
•Use a pan with a tight-fitting lid so the clams steam quickly and evenly.
•Serve with steamed rice or crusty bread to catch the buttery broth.
•For a milder version, reduce or omit the chili.

Steps

1
Check the clams first: discard any with cracked shells or any that stay open when tapped. Rinse well under cold water and scrub off any grit. Slice the garlic, spring onion, and chili so everything is ready before cooking; this dish moves quickly.
500 g live clams, scrubbed and purged if needed2 cloves garlic, thinly sliced2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced
2
Place a medium frying pan or shallow pot with a lid over medium heat. Add the sake, soy sauce, garlic, the white parts of the spring onion, and most of the chili. Bring to a lively simmer for about 30 seconds to cook off the raw alcohol edge and wake up the aromatics.
120 ml sake10 ml soy sauce2 cloves garlic, thinly sliced2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced
3
Add the clams in an even layer, cover immediately, and steam for 3-5 minutes, shaking the pan once or twice. The clams are done when the shells have opened wide; avoid overcooking or they will turn rubbery.
500 g live clams, scrubbed and purged if needed
4
Uncover, add the butter, and swirl the pan until the butter melts into the steaming liquid and forms a light glossy sauce. If any clams have not opened after another 30 seconds, discard them.
20 g unsalted butter
5
Scatter over the green parts of the spring onion and the remaining chili, then serve immediately in bowls with all the broth. Spoon the juices over the clams so the garlic-butter-sake sauce coats each shell.
2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced

Origin & History

Sakamushi is a classic Japanese preparation in which seafood is gently steamed with sake to highlight its natural sweetness. It is especially common with shellfish such as asari clams, where the broth created in the pan becomes an essential part of the dish. Modern home versions often add butter and aromatics for extra richness while keeping the dish simple and fast.

japanese clams pescatarian quick steamed beginner

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Steps

Check the clams first: discard any with cracked shells or any that stay open when tapped. Rinse well under cold water and scrub off any grit. Slice the garlic, spring onion, and chili so everything is ready before cooking; this dish moves quickly.

500 g live clams, scrubbed and purged if needed2 cloves garlic, thinly sliced2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced

Place a medium frying pan or shallow pot with a lid over medium heat. Add the sake, soy sauce, garlic, the white parts of the spring onion, and most of the chili. Bring to a lively simmer for about 30 seconds to cook off the raw alcohol edge and wake up the aromatics.

120 ml sake10 ml soy sauce2 cloves garlic, thinly sliced2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced

Add the clams in an even layer, cover immediately, and steam for 3-5 minutes, shaking the pan once or twice. The clams are done when the shells have opened wide; avoid overcooking or they will turn rubbery.

500 g live clams, scrubbed and purged if needed

Uncover, add the butter, and swirl the pan until the butter melts into the steaming liquid and forms a light glossy sauce. If any clams have not opened after another 30 seconds, discard them.

20 g unsalted butter

Scatter over the green parts of the spring onion and the remaining chili, then serve immediately in bowls with all the broth. Spoon the juices over the clams so the garlic-butter-sake sauce coats each shell.

2 stalks spring onion, thinly sliced, white and green parts separated1 small red chili, thinly sliced

Origin & History