Butter and sake-steamed clams with coastal greens


Fish & Shellfish

  • 800g of palourde clams

Store Cupboard

  • 18g of salt
  • 5g of soy sauce


  • 600ml of water
  • 60g of sake
  • 100ml of water
  • 3g of mirin


  • 20g of unsalted butter

Salad & Fresh Herbs

  • 80g of sea herbs, such as sea aster, samphire, sea beets or sea purslane, separated from stalks and roughly chopped

Speciality Ingredients

  • 1g of dried kombu