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.
Ingredients
Clams and aromatics
- 500 glive clams, scrubbed and purged if needed
- 2 clovesgarlic, thinly sliced
- 2 stalksspring onion, thinly sliced, white and green parts separated
- 1 smallred chili, thinly sliced
Steaming liquid
- 120 mlsake
- 10 mlsoy sauce
Finish
- 20 gunsalted butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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