Butter and sake-steamed clams with coastal greens
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Clams always make a quick and delicious dinner for two. If you have a drop of sake lying around, you're one step closer to cooking up this classic Japanese izakaya dish, courtesy of Shuko Oda. Remember to soak your kombu overnight, then steam your clams in a mixture of dashi, sake and butter, with a handful of sea herbs thrown in at the end for good measure.
First published in 2020
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Ingredients
Metric
Imperial
- 800g of palourde clams
- 18g of salt
- 600ml of water
- 20g of unsalted butter
- 60g of sake
- 80g of sea herbs, such as sea aster, samphire, sea beets or sea purslane, separated from stalks and roughly chopped
Kombu dashi
- 1g of dried kombu
- 100ml of water
- 5g of soy sauce
- 3g of mirin
SAVE RECIPE
Method
1
Combine the dried kombu and cold water and leave to soak overnight
- 1g of dried kombu
- 100ml of water
2
Wash the clams in water then lay in a single flat layer in a large dish. Dissolve the table salt in the water, then pour over the clams. Leave them sitting in the fridge or a cool dark place for 3 hours – this will help clean any sand or grit from the clams
- 18g of salt
- 800g of palourde clams
- 600ml of water
3
Combine the kombu dashi with the soy sauce and mirin and bring to the boil, then set aside
- 5g of soy sauce
- 3g of mirin
4
Melt the butter over a medium-high heat in a saucepan with a lid. Remove the clams from the water and give them another quick wash under running water before adding to the melted butter. When the butter is foaming, add the sake, 60g of the kombu dashi and the roughly chopped coastal greens and place a lid on the pan. Cook for 2-3 minutes until the clams open, then serve immediately
- 20g of unsalted butter
- 60g of sake
- 80g of sea herbs, such as sea aster, samphire, sea beets or sea purslane, roughly chopped
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