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Hamaguri Sakami (Sake Seasoned Clams)

japanese appetizers

12 each littleneck clams or cockles
3 tablespoon sake
6 each thin slices of lemon
1 1/2 pint boiling water
1 pinch msg

PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature.

Yield: 12 servings

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