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Hamaguri Sakami (sake Seasoned Clams)

A home-style Hamaguri Sakami (sake Seasoned Clams) made with Littleneck Clams Or Cockles, Boiling Water, T Sake, Pn Msg, and Thin Slices Of Lemon. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 12
• 1 1/2 pt
• 3
• 1
• 6

Method (preview)

1. 1

   Have clams shelled, save shells.

2. 2

   Discard shallow halves, scrub the deep halves.

3. 3

   Drop the shells into boiling water, boil for 2-3 minutes, then drain.

4. 4

   Rinse and dry.

5. 5

   TO COOK AND SERVE

6. 6

   Bring the Sake to boil over high heat.

7. 7

   Sprinkle MSG, then drop in the clams, stir gently, and cover.

8. 8

   Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell.

9. 9

   Garnish each clam with a slice of lemon.

10. 10

    Serve at room temperature.