| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Appetizers, Japanese |
12 |
Servings |
INGREDIENTS
| 12 |
|
Littleneck Clams or Cockles |
| 3 |
T |
Sake |
| 6 |
|
Thin slices of lemon |
| 1 1/2 |
pt |
Boiling Water |
| 1 |
pn |
MSG |
INSTRUCTIONS
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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