１Soak the clams in lightly salted water to let them spit the sand, rinse them well and cut off the ligaments using the tip of a knife.

１Place the clams on a gridiron and grill them over an open fire. ２When the clams begin to sizzle, remove them from the fire and open the shells. Add a few drops of soy sauce and the Japanese pepper leaf buds, and close the shells.
Form a bed of coarse salt on a dish and place the clams over it.