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What You Need:
(To Make: 12 zensai)
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12 littleneck clams
1 quart boiling water
¼ cup sake (rice wine)
MSG
6 thin slices lemon, cut in half
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Translate this recipe:
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| How To Cook: |
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1. 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 shells thoroughly.
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2. Drop them into boiling water, boil for 2 to 3 minutes, then drain. Rinse each shell under cold running water and pat dry.
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3. 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.
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4. 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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