“Autumn Rains” Spicy Stewed Clams

Hamaguri no Shiguré Ni

Preparation info

  • Makes

    24–30

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

I’m not sure why a lusty dish such as this is called by the gentle and poetic name “autumn rains” (shiguré in Japanese), but it is. Shiguré ni is a classic style of stewing food in an intense gingery soy sauce, and for centuries it has been a common means of food preservation in Japan. Although no longer essential thanks to modern refrigeration, it’s still a delicious way to cook clams. Littlenecks are particularly tasty when prepared in the shiguré ni fashion, though s