Asari No Sakamushi (Sake Steamed Clams)
Prep Time 1 hour
Cook Time 15 minutes
800g of fresh manila clams
2cm knob of ginger, sliced into threads (plus extra for garnish)
1 tsp Japanese soy sauce
1 tbsp salt
1L cold water
Rinse the clams clean under cold running water, scraping the shells together to clean them. Mix the salt and cold water in a bowl. Place the clams inside, and place them inside of the refrigerator or somewhere cold and dark, to allow the clams to flush any sand within them. Afterwards, rinse the clams well under cold water.
Place a heavy-bottomed skillet on the stove over medium heat. Add in the sake, soy sauce and ginger and bring to a boil. Place the clams in the pan and cover with a lid. Steam the clams for 2-3 minutes or until they all open. Do not overcook. Serve immediately, garnished with ginger.