Hamaguri Sakami (Sake Seasoned Clams)
Recipes » Main Dish » Fish and Shellfish
Try this Hamaguri Sakami (Sake Seasoned Clams) recipe, or contribute your own. "Appetizers" and "Japanese" are two of the tags cooks chose for Hamaguri Sakami (Sake Seasoned Clams).
Yield: 12 Servings Ready in 1 hours
Cuisine: JapaneseMain Ingredient: Clam
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Notes Hamaguri Sakami (Sake Seasoned Clams) Preparation
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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