HAMAGURI SAKAMI (SAKE SEASONED CLAMS)
Ingredients
- 1 ½ pint boiling water
- 1 pinch MSG
Directions
- Directions
- 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.
