１Soak the clams in water salted to the salinity of the sea water for a while to have them spit out any sand inside. Shortly before cooking, soak them in fresh water for a while to remove the salt, and rub the shells against each other to clean them. ２Place the clams in a dish and sprinkle with sake. Put them in an already well-steaming steamer and cook over high heat. ３After the shells open, remove from the steamer and top with Japanese pepper leaf buds.

・Another method: After they spit out sand, combine the clams and a small amount of water and sake in a pan, and cook them until the shells open. In either way, be careful not to overcook them because clams shrink and lose their good flavor if cooked too long. Clams/Water salted to the salinity of the sea water/After they spit out sand, rub the shells against each other to clean them/Dishcloth/Sprinkle with sake/Clams in a dish/Well-steaming steamer.