Sake is an essential part of Japanese cuisine, and of course to this clam recipe! Try this as an appetizer or main dish.

Steamed Sake Flavored Clams

Course Side Dish
Cuisine Japanese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 2 people


  • 1 quart Water
  • 2 Tbsp Salt
  • ½ lb Clams
  • 3 Tbsp Sake
  • ½ tsp Soy Sauce
  • 1-2 leaves Cabbage
  • 1 Scallion, chopped


  1. Place clams in a large bowl. Pour in about 1 quart of water and 2 tablespoon of salt. Let them sit for about 1 hour.
  2. Rinse the clams with running water and wash well. Drain
  3. Line the bottom of the bamboo steamer basket with cabbage. Place clams on top of the cabbage leaves and coat the clams with sake.
  4. Place the steamer into the wok (or a pan or a pot that fits the steamer) and observe how deep it sits. Remove the steamer and add water to the wok until the water is just below where the steamer sits.
  5. Bring the water to a simmer on medium heat, do not let it boil.
  6. Place the bamboo steamer in the wok with the lid on. Let the warm water cook the clams, for about 5-6 minutes. Open the lid and check occasionally. Clams are done once the shells open.
  7. Pour soy sauce and sprinkle scallions to serve.