Videos: Clam Soup and Sake-Steamed Clams

Learn two great techniques for cooking clams from Chef Abe in these demonstration videos. He uses Little Neck clams for clam soup and Manila clams for the sake-steamed technique (sakamushi). Both techniques are easy, delicious, and adaptable to various types of clams. Find the proportions and details in the article.

In these two videos Chef Abe demonstrates two great techniques for clams, both easy and delicious. For the clam soup he uses Little Neck clams, and for the sake-steamed technique (sakamushi) he uses smaller Manila clams. But both these techniques work with whatever clams you can find in the market -- I hope you try them, they were so tasty. Please ask me any questions in the comments. Here are the proportions:

Clam Soup
4 "hard" clams like Little Necks
800 cc water
14 grams kombu
2 grams salt
20 cc shoyu

Sakamushi
1 pound Manila clams
10 cc vegetable oil
1 clove garlic
100 cc sake
10 cc shoyu