Hamaguri Sakami (Sake Seasoned Clams)

Hamaguri Sakami (Sake Seasoned Clams)
Recipe type: Seafood
Serves: 12
  • 12 Littleneck clams or cockles
  • 3 Tablespoons sake
  • 6 thin slices of lemon
  • 1 1/2 pints boiling water
  • 1 pinch Monosodium Glutamate (MSG)
  1. PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves.
  2. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry.
  3. TO COOK AND SERVE: Bring the Sake to boil over high heat.
  4. Sprinkle MSG, then drop in the clams, stir gently,and cover.
  5. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell.
  6. Garnish each clam with a slice of lemon.
  7. Serve at room temperature.
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