Cut potatoes in half and soak in water for 5 minutes. Drain. Cut cabbage into large pieces. Slice carrot diagonally into chunks. Cut onion into wedges. Mince garlic after removing its core.

Scrub clams to clean their shells and drain.

Heat olive oil and garlic in a pot over low heat until fragrant. Add clams and sauté until coated in oil. Add sake, cover, and steam until shells open. Remove clams and their juices.

Add potatoes, onion, carrot, cabbage, and water to the pot. Bring to a boil over medium heat, then cover and simmer on low for 12 minutes until potatoes are tender. Return clams and their juices to the pot. Season with salt and pepper and cook for another 2–3 minutes.