Asari no Sakamushi

• 1 kg (2 lb 4 oz) very fresh clams
• 1

Place the clams in a large bowl of water with the salt and set aside for 1 hour (or overnight in the refrigerator), so the clams “spit out” any sand. Next, rinse the clams, rubbing them together to clean their shells. Drain. In a deep frying pan with a lid, start heating the oil with the garlic. Add the clams and the sake, then cover and cook on a high heat for 2–3 minutes or until all the clam