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Drinks and Coctails Recipes

  Added: Apr 21, 2007  •  Visited (217)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sake - Seasoned Clams
(Hamaguri Sakani)
What You Need:
  • 12 littleneck clams
  • 1 quart boiling water
  • cup sake (rice wine)
  • MSG
  • 6 thin slices lemon, cut in half

  • How To Cook:
    1. Have the clams shucked by your fish man and ask him to save the shells. Discard the shallower halves and scrub the deeper halves of the shells thoroughly.

    2. Drop them into boiling water, boil for 2 to 3 minutes, then drain. Rinse each shell under cold running water and pat dry.

    3. Over high heat bring the sake to a boil in a 1-quart saucepan. Sprinkle with MSG, then drop in the clams, stir gently, and, cover.

    4. Cook over moderately high heat for 3 to 4 minutes, remove the clams with tongs or chopsticks, and place one in each of the reserved shells. Garnish each clam with a half slice of lemon, and serve at room temperature.

    To Make: 12 zensai
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Shellfish ╗ Clams
    Main Ingredient ╗ Condiments ╗ Sake
    Dish ╗ Appetizers

     





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