Japanese Recipes: Shellfish

Asari no Sakamushi - Sake-steamed clams

Serves 3, Shimbo 194

1 lb Asari clams (if unavailable, substitute littlenecks, small Spanish clams, or New Zealand cockles)
1/2 cu sake
a few green onions
dash sansho pepper

Mince the green onion up to where the leaves start to toughen. Place sake and green onion in a covered pot and bring to a boil. Reduce to low heat, simmer 3 minutes. Then increase heat to medium and and add clams. Cover and boil 3-5 mins, stirring occasionally. Clams should open when done.

Discard unopened clams. Strain broth through cheesecloth and serve immediately, whole in bowls with broth and a sprinkle of sansho pepper.

Chrysanthemum green garnish (optional):

1 bunch chrysanthemum greens

Rinse greens in cold water and separate out wilted or damaged leaves. Separate into individual leaves or small bunches of 3-4 attached together at the stem. Immerse greens in boiling water for 2 minutes, or until they turn bright green. Add a chrysanthemum leaf (or bunch) to each dish of clams for garnish.