Clams in a tangy citrus sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Wash the clams under running water while rubbing shells together.
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Heat sesame oil in a fry pan and saute the garlic over low heat for 2-3 minutes until fragrant.
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Add the clams, (A) and cover, then cook over medium-high heat for 3-4 minutes until the clam shells open.
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Add the lemon juice and turn off the heat. Serve on a plate garnished with cilantro and lemon.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila(asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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