How to Make Japanese Clams in Sake Sauce Asian Cooking Recipe Cuisine

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Japan Clams in Sake Sauce


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4 Servings:

 2.5-3 lbs clams

 1 piece ginger, about 3/4-inch

 1 clove garlic

 2  green onions

 1 tbsp vegetable oil

 1 cup sake

 3 tbsp soy sauce

 1 tsp sugar

 Directions:

 Rinse clams thoroughly under cold running water. If they're very dirty, scrub with a brush. Make sure the clams close when you rinse them - toss any that don't.

 Peel ginger and garlic, cut into paper-thin slices - and then into very fine strips. Remove root ends and any wilted parts from green onions, rinse and slice thinly into rings.

 Heat oil in a large pot or in a  wok. Briefly saute ginger, garlic and green onions. Add sake, soy sauce and sugar; bring to a boil.
Add clams and cover immediately. Cook clams over high heat for 3-5 minutes until they open. If after 5 minutes most remain closed, cook covered for a little longer and check again. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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