Recipe for Hamaguri Sakani (Sake-Seasoned Clams)


12 liter clams
1/4 cup sake (rice wine)
1 msg
6 each thin slice lemon,cut in half
1 quart boiling water


Have the clams shucked by your fish man and ask him to save the shells. Discard the shallower halves and scrub the deeper halves of the shell thoroughly. Drop them into boiling water, boil for 2 to 3 minutes, then drain. Rinse each shell under cold running water and pat dry. Over high heat bring the sake to a boil in a 1 quart saucepan. Sprinkle with MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3 to 4 minutes, remove the clams with tongs or chopsticks, and place one in each of the reserved shells. Garnish each clam with a half slice of lemon, and serve at room temperature.

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