Monday, 8 June 2009

Sake Steamed Clams Recipe (and Richard Haward Oysters)


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).



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.



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.


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 ...



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

  2. They were huge - bigger than my palms!

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


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