Clams in Mustard and Bean Sauce

Asari No Karashi Miso Aé

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

A lovely hors d’oeuvre, this dish combines a variety of interesting flavors and textures. Both the sauce and clams can be prepared separately many hours ahead and chilled, making this a particularly good party dish.


  • ½ pound cherrystone clams, shelled
  • 4–5 scallion(s)
  • 3 tablespoons


Rinse the shelled clams in salt water to remove all traces of sand. Blanch them for 30–40 seconds, then drain, and let them cool to room temperature naturally. Refrigerate the clams if not to be used within 30 minutes.

Trim the scallions and blanch them in boiling salted water for 30 seconds. Drain and refresh under cold water. Pat the scallions dry with paper towels, and cut them into