Manila Clam and Smoked Bacon Sakamushi

  • prep time30 min
  • total time 45 min
  • serves 2

The quality of shellfish will make the difference in this dish, so be sure to speak with your local fish monger to ensure you are buying the freshest product possible.

Recipe courtesy of Chef Atticus Garant of the Fairmont Pacific Rim.

5 Ratings
Directions for: Manila Clam and Smoked Bacon Sakamushi


1 lb(s) fresh Manila clams

1 cup smoked bacon, large dice

2 cloves garlic, finely chopped

2 cups Granville Island sake

1 Tbsp organic miso paste

4 Tbsp unsalted butter

2 tsp soy sauce

2 tsp fresh lemon juice

2 scallions, thinly sliced

1 tsp grape seed oil


1. When working with clams, be sure to scrub and rinse them under cold tap water for 25-30 minutes. This will help flush out any sand or grit from the inside of the clam. After rinsing the clams, strain and place into a bowl until ready to cook.

2. In a large, deep pot set over medium heat. Combine the bacon and grape seed oil. Cook until the bacon begins to brown on the edges. Then add the garlic and render for another 2 minutes.

3. Next, add the sake and miso and bring to a boil.

4. Once boiling, reduce heat to a simmer. Be sure to only simmer until the clams open, about 5-6 minutes.

5. Using a slotted spoon, transfer the clams to a large bowl and set aside.

6. Bring the liquid in the pot to a boil, cook for 3-5 minutes. Add in the butter, soy and lemon juice. Whisk until the butter has been completely incorporated.

7. Place an even amount of clams into 2 bowls. Next, pour the finished sauce in equal portions over the clams. Scatter the scallions over the clams then serve.

See more: Asian, Main, Pork, Seafood


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