Salty-Sweet Shijimi Clams To Serve With Rice

1. 1

   De-sand the clams by putting them in lightly salted water (1%) for 3 to 5 hours.

2. 2

   If you leave them soaking for too long the flavor will deteriorate!

3. 3

   After they have been de-sanded, rub the shells together to wash them, and put them in a pan.

4. 4

   Sprinkle with 2 tablespoons of sake, cover with a lid and steam-cook them until the clams open up.

5. 5

   When they are done steaming, strain off the liquid (keeping it in reserve) to separate the liquid from the clams.

6. 6

   Take the insides of the clams out of the shells.

7. 7

   If you use a spoon to scoop them out, they should come out easily.

8. 8

   Return the strained off liquid from Step 4 into the pan, add the ingredients and bring to a boil.

9. 9

   Put the insides of the clams into the pan and simmer for 1-2 minutes.

10. 10

    Take the clams out into a bowl.

11. 11

    Add the ingredients to the pan and bring to a boil.

12. 12

    Simmer until thickened, taking care that it doesn't burn.

13. 13

    Put the clams back in the thickened sauce.

14. 14

    When the clams have shrunk a little and are nice and shiny, they are done.

15. 15

    I recommed making this with nutrient-rich shijimi clams, but you can make it with Manila clams instead.

* Per serving · 4 servings · Values may vary.

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