Clams are the favorite of people by the sea. This kind of small seafood is all about the ‘freshness’. Some people like stir-frying with chili, some people like boiling. My favorite way is steaming with sake. Fresh ingredients and simple methods allow you to enjoy the original delicious taste.
Ingredients for Steamed Clams with Sake: Appropriate amount of clams, appropriate amount of sake, appropriate amount of chopped green onions.
Steps for Steamed Clams with Sake: Step 1: For the clams bought back, add two tablespoons of salt and water that submerges the clams. Let the clams spit out sand for 2 hours.
Step 2: Clean the clams that have spit out sand several times with clean water.
Step 3: Put the clams in a pot. The amount of clams should cover the bottom of the pot. If there are many clams, choose a larger container.
Step 4: Add cooking sake to the pot until it reaches half the height of the clams. There is no need to submerge the clams.
Step 5: Cover the pot and cook. When some clams open their mouths, open the pot cover and pick out the opened clams one by one until all are picked out.
Step 6: Finally, pour the soup in the pot over the clams and sprinkle some chopped green onions to complete the dish.
