Clam Namasu - cooking recipe

Ingredients

2 (7 oz.) cans boiled baby clams, drained
10 Japanese cucumbers
1 c. Japanese vinegar
1 c. shoyu
1 c. sugar
1/2 c. sesame oil
4 Tbsp. toasted sesame seed
2 Tbsp. Hondashi
4 cloves garlic, minced
1 to 2 red chili peppers

Preparation

Prepare cucumbers as in namasu by slicing thin (or julienne) and squeezing out excess water (do not salt).
Combine all ingredients; chill overnight.
Serve over cold somen noodles or as a side dish.