Asari Clams and Spring Cabbage Steamed with Butter
Shiohigari (clam digging) is an event which happens from spring to summer in Japan.
Photographed by Masaya Suzuki
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
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.
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.