Hamaguri Sakami (Sake Seasoned Clams) Recipe

PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry.

TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature.

Things You'll Need

  • 12 Littleneck Clams or Cockles
  • 1 1/2pt Boiling Water
  • 3tb Rice wine ( Sake )
  • 1pn MSG
  • 6 Thin slices of lemon

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