Asari Clams Steamed in White Wine
Kikkoman Soy Sauce and the aroma of green onions bring out the umami of the asari clams. Makes an easy appetizer to enjoy with drinks.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Rub the shells of the asari clams together to clean well and rinse. Chop the green onions into 1 cm (0.4 in.) lengths.
- Heat the olive oil in a fry pan over medium heat, add in the asari clams, pour in the wine, cover with a lid and steam until the shells pop open.
- Season with the soy sauce and pepper, serve in bowls and sprinkle with the green onion.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
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