Fragrant with the aroma of ginger and garlic
- Nutrition facts are for one serving.
- Time to soak clams is not included in the cooking time.
Soak the clams in salted water (6-3/4 fl. oz. of water with 1 tsp of salt), then cover the bowl with aluminum foil and set aside in a cool and dark place or the refrigerator for at least 30 minutes so the clams can purge any sand.
Mince the ginger and garlic, then thinly slice the green onions.
Wash the clams (1) well with water and drain.
Put the salad oil, ginger and garlic into a pot and place over medium heat. When fragrant, add the clams and lightly saute. Sprinkle in the sake and steam covered for 2 minutes.
When the clam shells open, add the soy sauce and green onions, then mix together and serve.
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.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
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