Asari Clams Steamed in Sake

A key to success with this dish is to purchase very fresh clams and to use fairly good sake, though not necessarily of ginjo (superior) or daiginjo (premium) class. The asari clam is small, 1½ inches across, and nearly triangular, with fine, shallow striations on the shell. It lives in the inlets where fresh water meets saltwater. The flesh, white with a slight camel tinge, has a rich clam flavor. The clam’s season is spring and summer in Japan. When you can’t fi