Sake Steamed Clams Recipe

Inspired by Ima Izakaya

Time45m

Serves4

clams • ginger • garlic • lily blossom • scallion • sake-miso broth • lemon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Clams
Rinse the clams under cold water to remove any sand or grit. Soak them in fresh water for about 30 minutes to allow them to purge any remaining sand.
2
Make the Broth
In a large pot, combine the sake and miso paste. Stir well to dissolve the miso. Add the sliced ginger and minced garlic, and bring the mixture to a simmer over medium heat.
3
Add Clams and Lily Blossoms
Once the broth is simmering, add the cleaned clams and dried lily blossoms to the pot. Cover the pot with a lid to trap the steam and cook for about 5-7 minutes, or until the clams have opened.
4
Finish with Scallions and Lemon
After the clams have opened, remove the pot from heat. Stir in the chopped scallions and serve with fresh lemon slices on the side.