Hamaguri Sakami (Sake Seasoned Clams)
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, littleneck
or cockles |
* |
| 1 ½ | pints |
water
boiling |
*
|
| 3 | tablespoons |
sake
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 6 | each |
lemon
thin slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, littleneck
or cockles |
* |
| 7.1E+2 | ml |
water
boiling |
*
|
| 45 | ml |
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.
