Feb 6, 2008

Sake steamed clams

I present easy recipes for sake.
Today I tell you "Sakamushi" .

Fresh Clam 1 pound (450g)
Sake 4 oz. (120ml)
Green onion 2-3 stalks
Soy sauce 1/4 teaspoon
(Optional: minced ginger and garlic)

Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)

Cut green onions into 1/4 inch (5mm) pieces.

Wash clams by rubbing clam shells with water.

Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.

Boil for 2 minutes on a high flame.

Check that all the clams are open. (If not, keep boiling for one more minute.)

Put in soy sauce and green onion.

If the cooked clams cool down, the clams will begin to harden.
It is not so nice.
I recommend you eat it very soon.

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