Hamaguri Sakami (Sake Seasoned Clams)
8
8
Ingredients
| 12 | each |
clams, littleneck
or cockles |
* |
| 1 ½ | pints |
water
boiling |
* |
| 3 | tablespoons |
sake
|
|
| 1 | pinch |
monosodium glutamate
|
* |
| 6 | each |
lemon
thin slices |
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 to 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 to 4 minutes, then remove the clams and place in the shell.
Garnish each clam with a slice of lemon.
Serve at room temperature.
