Seafood
Manila clam
アサリ あさり asari
Also known asasari
At its best in Feb, Mar, Apr
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Miso soup
The classic. Gives an excellent broth.
Sakamushi (steamed with sake)
Steamed with sake and butter.
Spaghetti vongole
Made into pasta with garlic and chilli.
Fukagawa-meshi (clams in miso over rice)
Simmered in miso and served over rice. An old Edo dish.
How to choose
Shells closed, or closing immediately when touched, with clear markings.
Storage
Purge sand in about 3% salt water, the same as seawater. Fresh water kills them. Freezes well.
Main areas
Good to know
Always purge in salt water. Fresh water weakens the clams, so salt must be dissolved in.
