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Hamaguri Sakami (Sake Seasoned Clams)

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Japanese, Appetizers	12	Servings

INGREDIENTS

12		Littleneck Clams or Cockles
3	tb	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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