Steamed Clams and Rice

Asari Gohan

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

There are many kinds of saltwater and freshwater clams in Japan, and they’re enjoyed in a variety of dishes. Here, soft-shell clams are steamed and their broth is used to cook rice. The clam meats are then tossed into the rice and the dish is garnished with parsley and sea herb flakes. In its native Japan, this pilaflike dish might be served with just a miso-thickened soup and pickled vegetables for a light meal. In America it could provide the perfect backdrop to almost any meat, fi