Asari no Sakamushi

• 1450 g manila clams, scrubbed and purged of sand
• 21/2 cup Japanese sake
• 32 tbsp kombu dashi, or water
• 41 tsp usukuchi soy sauce, light color
• 52 green onions, finely sliced
• 61 tsp unsalted butter, optional

1. 1

   Place the purged clams in a wide, shallow pan where they can sit in mostly a single layer. This ensures they all cook at the same rate.

2. 2

   Pour the sake and kombu dashi directly over the clams, then cover the pan with a tight-fitting lid to trap the steam.

3. 3

   Bring to a boil over high heat. Do not walk away; this process is fast and requires your full attention so the clams do not overcook and turn rubbery.

4. 4

   Shake the pan occasionally while keeping the lid on. Within two to three minutes, you will hear the shells clacking open.

5. 5

   As soon as the clams open, reduce the heat to low and quickly drizzle the light soy sauce over them. If you are using the butter for a richer finish, add it now so it melts into the warm sake broth.

6. 6

   Scatter the finely sliced green onions over the top, then cover for just five seconds to let the heat soften their sharp bite.

7. 7

   Discard any clams that have remained tightly closed after steaming, as they are unsafe to eat.

8. 8

   Transfer the clams and all of the cloudy, fragrant broth immediately to a shallow serving dish.

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