Sakami (Sake Seasoned Clams)|
Hamaguri Sakami (Sake Seasoned Clams)
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.