Steamed Splendid Alfonsino and Manila Clams
Easily prepared by steaming in a microwave.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Sprinkle some salt over the splendid alfonsino.
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Clean the clams by rinsing under water and rubbing the shells together. Chop the wakame seaweed up into bite-size pieces.
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Remove the hard base from the shimeji mushrooms and separate into small bunches.
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Place (1) through (3) into a lidded heat-safe container, pour on (A) using a circular motion and cook in a microwave (600 W) for 6 minutes.
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.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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