Sake Steamed Clams
Rinse clams in salt water rid of any grit.
In a pot steam the clams with a bit of sake and salt.
That is it. So easy and great with some sake or shochu.
In Japan we are spoiled with lots of shellfish. At our home for breakfast we like to put the shellfish into miso soup. For dinner, we often steam it in sake with just a bit of salt. We also will take the steamed clams and toss it into pasta.
Some of the shellfish are amazing for sashimi including the following:
awabi - abalone
mirugai - surf clam
taiagai - pen shell
akagai - ark shell
hokkigai - surf clam
sazae - turban wreath shell
hotate - scallops
horagai - trumpet shell
bakagai - surf clam
tsubugai - whelk
And, of course raw kaki (oysters).
For miso soup we love:
shijimi - corbicula clams
asari -
For steaming (also some good for grilling):
mategai - razor clam
hamaguri - cherry stone clam
bateira - bateira
nishi - spiral shellfish
torigai - egg cockle
danbeikisago - danbeikisago
saragai - saragai
No comments:
Post a Comment