Saké Steamed Clams, a Summer Favorite!
Summer is in full force and we are continuing to celebrate Saké month here at Taylor’s Wine Shop! For the entire month of July, we are exploring the world of sake and had the urge to seek out a delicious summer recipe to pair with Saké! Clams are a really great summer dish. You can put clams in miso soup, steam them or fry them with butter. Its a sweet and delicious meat that is definitely a treat during warm months. If you are using fresh clams, make sure to purge the sand and wash your clams clean. To purge the sand, simply leave fresh clams in a bowl of tap water for about 30 minutes to an hour.
Please enjoy this recipe for Sake Steamed Clams! It is a great way to indulge in sake if you were not quite sure what to pair it with. Try something new, have some fun!This recipe will pair perfectly with either Saké:
Saké Steamed Clams
Ingredients (Serves 2)
- 700g clams (manila or littleneck clams), cleaned
- 375ml cooking sake (if you don't have cooking Saké, you can substitute Hakutsuru Draft Sake that we do sell.)
- 1/2 small ginger, julienned
- 1/2 chilli padi, chopped
- 2 tablespoons butter
- 2 tablespoons soy sauce (Kikkoman Usukuchi Shoyu)
- 1 spring onion, chopped
- Black pepper (optional)
- In a saucepan, heat butter over high heat.
- Add ginger and chilli and sauté for a minute or so till fragrant.
- Add clams and sake in the pan and cover with a lid. Cook till clam's shells start to open.
- Add soy sauce and season with black pepper if needed.
- Garnish with spring onions and the clams are ready to be served.
Tasting Notes on the Saké pairing suggestions:
Tensei "Endless Summer" Tokubetsu Honjozo Sake: 720ml
Kumazawa Brewery was founded in 1872 and has been in the family for almost 13 generations. In addition to the sake brewery there is also a beer brewery, a Japanese restaurant, an Italian restaurant and pizzeria, a bakery, and an art gallery on property. This sake comes from the Shonan region, also known as the surfer region of Japan, and it captures that feeling perfectly: bright and refreshing with oceanic salinity, apple, melon, and a touch of yeasty fortune-cookie savory-ness. AKA a Session Sake!
Tosatsuru Brewery "Azure Ginjo Sake: 720ml
One of the reasons that Sake is such a healthy libation is that is over 80% water. Therefore, the water source is of vital importance to Sake makers. Tosatsuru's master brewer believes that the best, most complex water is deep sea water off the coast of Japan that has been desalinated. Within the beautiful, elegant glass bottle is a smooth and delicate sake, meeting and far exceeding our expectations of ginjo premium sake. Made from yamada nishiki rice polished down by at least 55% and, most special of all, with mineral-rich deep sea water from a natural spring at the bottom of the North Pacific Ocean, this rice wine is a rare treat and an experience you won't want to miss. he sake has a fruity, ripe pear fragrance, with a refreshing palate and a lingering dry finish.