This is a wonderful dish that can be made with very little effort if you are short on time. However, it’s important to prepare the clams properly to remove all grit and sand.
To remove the grit from the clams, mix
Place the clams in a large deep tray and pour the salted water over the clams until they are almost covered. Cover the tray with a tea towel and leave it in a dark, cool place for 1 hour (or in the fridge overnight).
Drain the clams in a colander and wash them in cold running water. Check the clams – they should be tightly closed. Discard any half-opened clams or any that don’t close when tapped.
Combine the clams, ginger, spring onion and sake in a large saucepan or wok and cover the pan with a lid. Cook the clams over medium–high heat for 5–10 minutes. Remove the lid and check the clams. If all of the clams are wide open, the dish is ready. Discard any unopened shells.
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