Sake-Steamed Clams - Asari No Sakamushi - cooking recipe

Ingredients

1 1/3 short-necked clams
6 baby scallions
1/2 c. Sake
salt

Preparation

Dissolve 1 tablespoon of salt in 3 cups of water.
Soak the clams in the solution in a dark place for 2 to 3 hours to draw out the sand, then rinse well.
Cut the scallions into 1-inch lengths. Put the clams and Sake into a large pot and cover.
Cook over high heat for 2 to 3 minutes.
When clam shells open, sprinkle in the scallions and remove from heat.
Transfer the clams, scallions and any remaining Sake to individual serving bowls.
Serves 4.