Sushi Clams

Appears in
The Sushi Experience
The Sushi Experience

By Hiroko Shimbo

Published 2006

  • About

In old Edo, various kinds of clams were harvested in abundance from the shores of Edo Bay and cooked or cured for nigiri-zushi. Today eight clam varieties are commonly used for sushi, and all are served raw. Some of these varieties, native to the United States as well as Japan, have long been used in America for clam stews, chowders, and cakes.

Clams contain more water and less protein than fish. When properly prepared, all sushi clams have a rich flavor and pleasant bite. Enjoy clam sushi between courses of oily tuna belly, yellowtail, or vinegar-cured mackerel, and you’ll appreciate the contrast in flavor and texture.