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Clams are pretty straightfoward to cook: you apply heat and moisture, they open up and offer you their sweet, chewy innards. With that basic formula in mind, we're publishing this sake-steamed clam recipe from Hardie Grant Books' new Izakaya cookbook.

Clams are pretty straightfoward to cook: apply heat and moisture and they’ll open up and offer you their sweet, chewy innards. With that basic formula in mind, we’re publishing this recipe from Hardie Grant Books’ new Izakaya cookbook. White wine and parsley is a classic clam-steaming combination, but what would happen if you replaced the wine with sake and added a delicious, buttery soy sauce to the mix? The beer would keep flowing, according to Japanese bar tradition. 

Reprinted with permission from Izakaya: Japanese Bar Food