Thursday, August 21, 2014

Clams with sake, tomatoes, and scallions

A couple of years ago, I had clams steamed in sake at a Japanese restaurant far from home (and had them a second time before flying back home). Husband found this recipe for asari sakamushi (steamed clams with soy, butter and garlic) so he could make them for me at home. He's made it for us several times (cutting the sake to 1 1/2 cups and the butter to 2 tablespoons).

Tonight we decided to add some cherry tomatoes when we started to steam the clams.
It turned out very well. The tomatoes added to the dish, especially the broth.
The littleneck clams came from Island Creek Oysters in Duxbury. Tomatoes are from my mom's garden. Scallions are from Siena Farms. We ate the clams with kale oshitashi.

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