Asari clams are small, flavorful saltwater clams, highly regarded in global cuisines, particularly in Japan. Known for their distinct taste, combining subtle sweetness with a clean, briny essence, they contribute a strong umami flavor to dishes, a richness attributed to compounds like succinic acid in their flesh.
Identifying and Sourcing Asari Clams
Asari clams, scientifically known as Ruditapes philippinarum, typically measure between 40 to 57 millimeters in width, though some can reach up to 79 millimeters. Their shells are oval-shaped and feature varied patterns and colors, including shades of off-white, yellow, brown, or grey, sometimes adorned with strips of red, blue, or black. These clams are native to the coastal regions of East Asia, spanning the Indian, Philippine, and Pacific Oceans, including areas across Japan, China, and Korea.
Outside of their native regions, particularly in North America, the term “Asari” is frequently used interchangeably with “Manila clam” for this similar species. When purchasing Asari clams, look for them at reputable Asian markets or specialty seafood counters. Select clams with tightly closed shells, indicating they are alive and fresh. Any clams with cracked or chipped shells, or those that remain open when gently tapped, should be discarded.
Essential Preparation Before Cooking
Proper preparation is essential to remove sand or grit from Asari clams. As filter feeders, clams naturally accumulate sediment. To purge them, submerge the clams in a saltwater solution. A common ratio involves dissolving about 30 grams of non-iodized sea salt into 1 liter of cold water, creating a salinity similar to their natural habitat.
Place the clams in a single layer in a container, ensuring they are covered by the saltwater, and allow them to soak in a cool, dark place for at least 30 to 60 minutes, or even overnight for a more thorough purge. The clams will naturally filter the salted water, expelling sand. Before cooking, gently scrub the exterior of each clam shell under running water to remove any external dirt or debris.
Popular Culinary Dishes
In Japanese cuisine, Asari clams are frequently featured in Miso Soup, where they release their briny essence and umami notes directly into the broth. This creates a simple yet flavorful soup.
Sake Steamed Clams, known as Asari no Sakamushi, offer a straightforward preparation that highlights the clam’s natural juices. The clams are steamed with Japanese sake, sometimes with ginger and chili, allowing their sweet and briny flavors to meld with the sake, forming a delicate, aromatic broth. Clams are typically cooked for 2 to 5 minutes until their shells open, indicating they are done. These clams also lend themselves well to pasta dishes, such as Spaghetti alle Vongole, where their tender texture and distinct flavor integrate seamlessly with garlic, olive oil, and sometimes white wine, adding a fresh, oceanic sweetness.