How To Clean Shellfish 貝をきれいにする方法; and Japanese Sake-Steamed Clams あさりの酒蒸し

Recipe and photo by Just One Cookbook

Don’t ruin the hard work you’ve put in making dinner with sand and grit from your shellfish.

Rinse shellfish under running water to remove loose sediment, discarding any with broken shells. (Healthy shellfish will close their shells when firmly tapped.)

Transfer shellfish to a large pot of cold salted water (like their natural environment). Refrigerate, stirring occasionally, for 30 minutes.

Just before cooking, lift the shellfish out of the water by hand, so that the sediment remains at the bottom of the pot. Mussels sometimes have small, fibrous “beards,” which should be pinched off.

Spoon out the delicious juices when serving. Any grit released during cooking will fall to the bottom of the cooking liquid, where it should stay.

Japanese Sake-Steamed Clams あさりの酒蒸し by


¾ cup sake
1 Tbsp ginger (julienned)
1.5 lbs Manila Clams/Littleneck Clams (de-grited, see Notes)
1 dried red chili pepper
Freshly ground black pepper
1 green onion/scallion (chopped)

See the full recipe:



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