Hamaguri sakami (sake seasoned clams)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Littleneck Clams or Cockles | |
| 3 | tablespoons | Sake |
| 6 | Thin slices of lemon | |
| 1½ | 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.
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