Aqua Patza / Sake-Steamed Clams

Aqua Patza / Sake-Steamed Clams image

It sounds awkward to say aquapatza, but it's a simple dish that you just put the ingredients in a cooker and steam.However, the feeling that you made it is amazing and it is profitable.If you make it with wine, it will be Aquapatza, if you make it with sake, it will be steamed.In the case of steamed sake, the ingredients are aquapatza-style steamed steam, but the chopsticks don't stop because it's too good for sake.It is delicious as the main staple food, and if the main fish is made smaller and more ingredients are added, it can be used as a side dish.The point is that you can enjoy different tastes every time by changing ingredients and sake.The disadvantage is that the more you carry your gear, the more you have.

Food Stuff

  • White fish

    2 slices

  • Shrimp

    3 to 4

  • Clams or mussels


  • Mini Tomato


  • Capers

    6 to 8

  • Olive

    3 to 4

  • Asparagus


  • Green Pepper


  • Paprika


  • Mushroom


  • Sea Chicken


  • Garlic

    1 piece

  • Lemon

    2 to 4

  • Parsley

    Appropriate amount

  • Salt and Pepper

    Appropriate amount

  • Olive Oil


  • White Wine or Sake


  • Water



  • After washing with water, soak in salt water for about 1 hour to remove sand.
    Use 3% salt (about 1 tbsp) salt so that the head of a clam is slightly exposed.
    It's a hassle to do it during camping, so you can prepare all day. At this time, it's fun to peel the garlic and slice it together.

  • Add olive oil to a cooker and fry garlic.
    When the fragrance comes out lightly, add white fish and fry until the surface is lightly colored.
    White fish can be filled with scales, or it can be cut into pieces that are easy to eat.

  • Simply add your favorite ingredients, water, white wine or sake and cover and steam. It takes about 7 to 15 minutes to steam, depending on the size of the fish.
    The ingredients written on the ingredients are a list of things that can be put in, so pick up the appropriate amount from the ingredients.

  • To taste the soup, add salt and pepper to taste and add parsley and lemon to complete.
    If you are using white wine, add olive oil at the end and add scent to add appetite.


If you don't put your legs and skin before you put shrimp, you'll be fighting the hot, juicy shrimp.
Some chefs sell it, but white wine is Feud Arancho, sake is Kamizenjosui I don't know.
If you want to take a picture, you can make it look good by matching the colors of yellow, red and green. Lemon, cherry tomatoes and parsley. Peppers and paprika can also be used instead.
If you use mussels instead of clams, Italians may or may not like rice.
It might be a good idea to make a size that you can eat up with something like Mestin.


  • You can arrange as much as you want with ingredients and sake.
    Personally, I prefer to divide it into Japanese and Italian styles, or squeeze lemons along the way to make the flavor lighter.
    Also, it's a reason to incorporate Aquapatza into a handy dish, but depending on the ingredients, all you have to do is throw it in and steam it.
    Because it is a steamed dish, it doesn't matter if you don't measure the amount of sake well. I might make more soup because the soup is delicious enough to stop drinking.
    Aqua Patza is a simple dish! Objection is not recognized! !!
    I didn't write it in the ingredients, but if you want to steam it in a Japanese way, I recommend using broccoli, rape blossoms, or vegetables.

author photo
Writer : Hashi-ryu

The operator of this site. Prefer military and simple camping gear. He is studying bushcraft exclusively.

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