Asari Clams and Spring Cabbage Steamed with Butter

Shiohigari (clam digging) is an event which happens from spring to summer in Japan.

Asari Clams and Spring Cabbage Steamed with Butter
Photographed by Masaya Suzuki


Recipe by
Atsuko Matsumoto

Easy

Seafood

Vegetables

Healthy

90kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2-3)

  • 500 g asari clams (in shell)
    Note

    Clean and purge (remove the sand) thoroughly.

  • 6-7 leaves spring cabbage (outer layers)
  • 20 g butter
  • 1/2 tsp salt
  • A pinch of pepper
  • 50 ml white wine

Directions

1

Chop the cabbage leaves into 4 cm squares and place in the donabe clay pot. Follow with the asari clams, and top with butter torn into tiny pieces. Sprinkle with salt and pepper.

2

Pour white wine evenly in a circular motion. Cover and place over medium heat. The dish is ready to eat as soon as the shells open wide.