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| Home -> [Appetizers, Asian, Ethnic, Japanese, Seafood] -> [Hamaguri sakami (sake seasoned clams) Recipe] |
Hamaguri sakami (sake seasoned clams)
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Appetizers, Asian, Ethnic, Japanese, Seafood |
Rating: |
0 |
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Ingredients:
| 12
| each | Littleneck Clams or Cockles | | 3
| tbsp | Sake | | 6
| each | Thin slices of lemon | | 1 1/2
| pint | Boiling Water | | 1
| pinch | MSG |
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Procedures:
| 1 | Prepare in advance: have clams shelled, save shells. | | 2 | Discard shallow halves, scrub the deep halves. | | 3 | Drop the shells into boiling water, boil for 2-3 minutes, then drain. | | 4 | Rinse and dry. | | 5 | To cook and serve: bring the sake to boil over high heat. | | 6 | Sprinkle msg, then drop in the clams, stir gently, and cover. | | 7 | Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. | | 8 | Garnish each clam with a slice of lemon. | | 9 | Serve at room temperature |
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