Hamaguri Shigure-ni (sweet Cooked Clams)

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Appetizers, Japanese	24	Servings

INGREDIENTS

3	T	Sake
24		Small Clams or Cockels
1 1/2	oz	Sugar
2 1/2	T	Soya Sauce

INSTRUCTIONS

TO COOK: Put the Sake, sugar, and clams into a large frying pan and
stir together. Bring to boil over high heat and cook for 3 minutes,
uncovered. Stir in the Soya sauce and cook briskly for another  minute.
Remove from heat and set aside. Boil the remaining liquid for  10
minutes until it becomes syrupy.  Add clams and stir them gently  in
the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep
bowl, and cool to room temperature.  Serve cool.  *NOTE:  Tiny Shrimp,
mussels, or bits of fresh tunny fish may be  sustituted for the clams
and cockles. 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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