Recipe for Hamaguri Shigure-Ni (Sweet Cooked Clams)


3 tablespoon sake
24 small clams or cockels
1 1/2 oz sugar
2 1/2 tablespoon soya sauce


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here