Monday, 8 June 2009

Sake Steamed Clams Recipe (and Richard Haward Oysters)

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What to do with my huge seafoody haul from Richard Haward Oysters?

At last year's Real Food Festival, the man himself gave me my first taste of raw clam.

Admittedly, I wasn't too impressed at the time - it was a bit too chewy - but I thought I would try again (plus the stallholder at the Southbank Centre told me that raw clam deserved a second chance).

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So I went home with my little basket of big clams to try to open the suckers.

Ten stabbing attempts later, oyster knife glancing off the clam shells repeatedly, I gave up.

These babies were totally impenetrable.

So I shucked the rock oysters I'd got instead - these were huge, twice the size of the ones from See Woo - and then decided to make Asian style sake clams.

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Sake Steamed Clams

  • 6 big clams
  • 2 cloves of garlic
  • 1/2 inch chunk of ginger
  • 6 coriander sprigs
  • 1 red chilli
  • 100 ml sake
  • 100 ml water
  • 1/2 tsp of sugar
  • 1 flat tbsp of butter
Shred the ginger, garlic, chilli and coriander and put to one side.

Scrub the clams and discard any that don't close.

Place the clams in a saucepan and pour over the sake and the water. Add the ginger, garlic, chilli and butter.

Cover with a lid and then steam on high for five minutes.

Discard any clams that don't open.

Tip the clams into a serving dish with all the juices, sprinkle with coriander and serve.

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This isn't an authentic Japanese recipe for sake clams (hamaguri shigure-ni or asari no sakamushi) eg they wouldn't use coriander for a start, but I like to mix things up.

Anyway, this was absolutely delicious - but I think I might take a break from seafood for a bit ...

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3 comments:

  1. Hi meemalee - Looks delicious....those are some pretty good sized clams.

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  2. They were huge - bigger than my palms!

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  3. Mimi, I will try this one on Saturday. :)

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Thanks for taking the time to comment!