Japan Sake and Shochu Makers Association | JSS
The chemistry of clams and sake multiplies the delicious flavor!
This is a simple sake-steamed dish that is perfect as a light snack. The succinic acid in clams and the glutamic acid in sake bring out the delicious flavors of each other, resulting in a gentle yet rich-tasting snack! Don’t forget to enjoy the texture of the adductor muscle as well.
This dish pairs beautifully with fruity types of sake and smooth and light types of sake.
|100ml of sake|
|Soy sauce, as needed|
|Chives, as needed|
Soak the clams in salted water for about 30 minutes to remove sand, then rinse well under running water. Finely chop the chives.
Put the clams in a frying pan, sprinkle with sake, cover with a lid and cook until all the clams are open. Add soy sauce, serve, and sprinkle with chives.
Tip: Try this recipe with different types of shellfish!