Name: Lemon-Simmered Clams with Herbs (Hamaguri no Remon Ni)
Yield: Serves 2-3
Cuisine: Japanese
Ingredients: 2 dozen hard-shell or quahog clams; 3 tablespoons fresh lemon juice; 3 tablespoons saké (Japanese rice wine); 1 tablespoon finely minced parsley; ½ lemon, cut into very thin rounds; 1 tablespoon ao nori (sea herb flakes); 1 teaspoon soy sauce; 6-8 square inches dashi kombu (kelp for stock making)

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Simmering steamed clams in their own broth spiked with fresh lemon juice gives them an intense flavor—rich and briny with sunny citrus overtones. An added bonus is the way these clams keep for hours at room temperature, making them great for a picnic as well as a buffet.

Ingredients

2 dozen hard-shell or quahog clams
6-8 square inches dashi kombu (kelp for stock making)

Method

Scrub the clams and soak them in salted water for 20-30 minutes to help disgorge any sand.
Place the clams in a wide-mouthed pot with the kelp, rice wine, and lemon juice. Cover the pot, place it over high heat, and steam open the clams (about 2½ minutes). Discard any that don’t open after 3 or 4 minutes.
Discard the kelp and strain the broth into a s