１Soak the clams in salted water that is about as salty as sea water for a while to let them spit out any sand inside them. Rinse the clams well and place them in a pan. Add sake and 1/3 cup of water to the pan, cover and cook briefly over high heat. ２After the clams open up, remove them from the pan and remove the meat from the shells. Strain the remaining water in the pan. ３Rinse the shirona greens well and boil briefly in salted water. Squeeze dry and cut into 5cm pieces. ４In a pot, combine the stock and 1/2 cup of the water in which the clams were cooked, and bring to a boil. Season with the seasonings (Adjust the amount of salt, depending on how salty the clams are). ５Add the shirona greens prepared in (3) to (4), and bring to a boil. Add the clams and cook briefly. Place the dish in serving bowls and add some of the seasoned stock left in the pot.

Soak the clams in salted water long enough to allow them to spit as much sand as possible. While you are cooking the clams, remove them right after they open up so they don.t get overcooked. Be careful not to cook the shirona greens and clams in the seasoned stock for too long. Cook them briefly.

If you wish to the lastest recipes go to NTT Gourmet Page!

mail to info@tec-tsuji.com