Hamaguri Sakami (Sake Seasoned Clams)

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Title: Hamaguri Sakami (Sake Seasoned Clams)
Yield: 12 Servings
Categories: Japanese, Appetizers

Ingredients:

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


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.

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip