Sake Steeped Asari Clam (Asari no sakamushi)

This is a wonderfully simple yet delicious recipe for Asari clams, often eaten to accompany alcohol.


Serves: 4

  • 400g asari (short neck or baby) clams
  • 2.5 cups of water, salted with 1 tsp salt
  • 1 leek, julienned
  • 3-4 chives, chopped
  • 2 tbsp sake
  • 1 tbsp soy sauce


  1. Soak the clams in salt-water for 6 hours to remove any sand. Wash and drain.
  2. Place in a pot then sprinkle with sake. Cover and cook over a high flame until the clams open.
  3. Add soy sauce and stir for a further minute.
  4. Serve garnished with chopped chives and leek cut into thin strips.