Aye TaiTai absolutely loves clams/mussels in a pot after trying the versions at Yomenya Gomon and Ambush (Plaza Singapura). So it was by chance that she found this recipe on WA Attention (reproduced in full below so that lazy bums don't have to click here click there).
Ingredients are very simple:
- 500g Clams >>> Buy from NTUC
- 1 Japanese white leek >>> Buy from Meidi-Ya
- 1 bunch of Mitsuba (Japanese parsley) >>> Buy from your own downstairs market also can
- 100ml Japanese Sake >>> Buy from Meidi-Ya
Method is very straightforward:
- Wash clams.
- Cut vegetables.
- Dump everything inside a pot and wait.
Steamed Clams in Sake
 [Home Treats : Japanese Recipes for Your Daily Table] Clam is a popular ingredient in Japanese home-cooking. This recipe is simple and easy, and yet is regarded as the favored way to enjoy the taste of fresh clams. You can also use other shellfish, like local lala, instead of clams. Ingredients for 4 persons: - 500g Clams -1 Japanese white leek - 1 bunch of Mitsuba (Japanese parsley) - 100ml Japanese Sake [Preparation]  1. Prepare the live clams by soaking them in thick salt water for 1 hour to draw out the sand inside, and then wash the shells.  2. Thinly slice the Japanese white leek. Pinch the leaves off the Mitsuba and chop the remaining stems to about 2-3cm long. [Cooking]   1. Put the Japanese white leek into the bottom of the pot before putting in the clams, and then pour in the Sake.   2. Cook over a strong fire, covering the pot with a lid. As soon as the Sake is boiled, turn down the heat a little and continue to cook until all the clam shells are open. It takes about 3 minutes.  3. Add in the Mitsuba stems and stir them in lightly before turning off the heat. Check the taste and add a pinch of salt if you like. Garnish with a scattering of Mitsuba leaves over the dish.  [Cooking Tips] Instead of Mitsuba, using Mizuna or young cabbage is also recommended. **This recipe is published in Wattention Singapore, Vol. 10, Summer Issue, 2012. |
