Sake-Steamed Manila Clams (Easy in the Microwave)

1. 1

   Make a brine of water and salt (not listed in ingredients) to the salinity of sea water.

2. 2

   Put the clams in a colander and set it inside the brine so that they are slightly sticking out above water level.

3. 3

   Cover with newspaper, then let sit for about 2 hours to degrit.

4. 4

   If it's warm inside the house, degrit them in the refrigerator.

5. 5

   Once they are finished degritting, rub the clams together while rinsing under running water, then blot excess water.

6. 6

   Put the clams in a heat-resistant dish, then add the sake and salt (if you prefer a light taste, go lightly on the salt).

7. 7

   Wrap in plastic wrap, then microwave for 2 minutes at 600 W. They are done when the clams open up.

8. 8

   Don't be surprised, as they will make a loud noise when they open!

9. 9

   They should open after 2 minutes...but if they don't microwave for a while longer while keeping your eye on them.

No additional tips available.