Sake-Steamed Clams - Asari No Sakamushi

1. 1

   Dissolve 1 tablespoon of salt in 3 cups of water.

2. 2

   Soak the clams in the solution in a dark place for 2 to 3 hours to draw out the sand, then rinse well.

3. 3

   Cut the scallions into 1-inch lengths. Put the clams and Sake into a large pot and cover.

4. 4

   Cook over high heat for 2 to 3 minutes.

5. 5

   When clam shells open, sprinkle in the scallions and remove from heat.

6. 6

   Transfer the clams, scallions and any remaining Sake to individual serving bowls.

No additional tips available.