Apr 30, 2008

Clam Potato

Spring season is a very good time for eating clams in Japan.
Last weekend, my wife made a good recipe.
I recommend having sake with this dish.

1 lb potatoes
1 clove garlic
1/2 lb fresh clams
1 tsp sake (white wine)
10 oz. (300ml) water
2 tsp butter
1/2 tsp soy sauce
salt to taste
3 scallions (green onion)
(Attention: 1 teaspoon is 5 ml or 1/6 oz.)

Cut the potatoes into 1/4 (big potatoes 1/6) pieces.
Peel and slice the garlic clove.
Chop scallions into 1/4” pieces
Fry clams and garlic in pan with sake and cover.
After clams open, remove them from pan.
Put water and potatoes in pan and boil until potatoes are soft.
Finally, combine soy sauce, clams, salt and scallions in pan.

It’s ready to serve.


Anonymous said...

This recipe looks delicious and also thank you for your blog it is very interesting.

Yutaka said...

I am so glad.