Japanese Clam Rice

The flavor & texture of our Gourmet Baby Clams shine in this simple recipe featuring Japanese rice, mirin, and shimeji mushrooms. Adapted from a recipe featured on


16 oz. Phillips Gourmet Baby Clams, with juice
1 1/2 cups Japanese rice
1 tablespoon mirin
3-4 oz. shimeji mushrooms, roots removed
2 tablespoons light soy sauce
1 tablespoon ginger juice
1 1/2 cups chicken or vegetable stock
spring onion, chopped
roasted sesame seeds
salt and pepper, to taste

Cooking Instructions
  • Rinse rice in cold water to get rid of excess starch until water runs clear, then soak for 30 minutes. Strain liquid from rice.
  • Drain clams through a sieve, reserving clams, and add clam juice to a saucepan. Cook on medium-high heat for four minutes. Remove from heat and add mirin, ginger juice and chicken or vegetable stock to make 1 ¼ cups.
  • Add rice and mushrooms into bowl of a rice cooker. Add clam juice, mirin, ginger juice, and stock.
  • Once rice is cooked, add reserved clam meat and stir to combine.
  • Top with chopped spring onion and roasted sesame seeds and serve hot.

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