Japanese Culture in New York - Chopsticks NY

100 kcal

Recipe courtesy of Reiko Yamada

INGREDIENTS

Clams with shells 1lb
Sake 1/2 C
Spring onion

Step

1. Soak the clams in salt water and put them in a dark, quiet place for around two hours to make them blow the sand out.
2. Scrub the shells and wash them.
3. Cut the spring onions into small pieces.
4. Put the sake and clams into a cooking pot over a high flame and press the lid down.
5. Stop the fire when the clams open their shells. Serve them in a bowl and spread spring onions over them.

Photos by Naoko Nagai