Steamed Clams and Cabbage with Butter

Steamed Clams and Cabbage with Butter

Juicy steamed clams in butter and white wine.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1/4 head

1 Tbsp

3 Tbsp

a dash


  1. Rinse and clean the clam shells.
  2. Tear the cabbage leaves into chunks and thinly slice up the core.
  3. Place the butter, white wine and (1) into a pot, place (2) on top and cover with a lid. Steam over medium-high heat for 2 minutes.
  4. Once the mouths of the clams open, remove the cover and flip them over. Add the soy sauce and pepper, simmer for a minute then serve.

Cooking Basics

Asari clams / shijimi clams - washing shells

Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.


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