Hamaguri Sakami (sake Seasoned Clams) Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
12: Littleneck Clams or Cockles,
3 tbsp: Sake,
6: Thin slices of lemon,
1 1/2 pint: Boiling Water,
1 pinch: MSG,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers