A simple steamed clam recipe with pre-purged clams, leeks, and Japanese parsley. This dish is ready in a short time and can be the star of your meal. Adding butter is optional but enhances the flavor significantly. Perfect as a snack or appetizer.
Ingredients
Main Ingredients (2 servings)
- Clams 400g
- Leek 1 stalk
- Japanese Parsley (Mitsuba) 1 bunch
Seasonings
- Cooking Sake (Rice Wine) 5 tbsp
Steps
- Rub the clams against each other to remove any grit, then rinse thoroughly under running water.
- Slice the leek stalk diagonally.
- Layer the sliced leek at the bottom of the pot.
- Cut the Japanese parsley (mitsuba) bunch into 3cm lengths.
- Spread the washed clams (400g) over the leeks in the pot.
- Pour 5 tbsp of cooking sake (rice wine) into the pot.
- Place the pot over medium-high heat and cover with a lid.
- Once the sake boils, reduce the heat slightly.
- Steam for 2-3 minutes until the clams open.
- Add the cut Japanese parsley (mitsuba) to the pot and stir briefly to cook.
- Serve the steamed clams with sake, including the broth, into a bowl while hot.
