For ➋ 15 cl sake*
1 tbs ginger, julienned
600 g small clams (f.i. Venus clams), de-gritted**
1 dried red chili pepper
freshly ground black pepper
1 scallion, chopped
In a large frying pan, add the sake and ginger and bring it to a boil.
Add the clams and a red chili pepper. Place the lid and steam on high heat for a few minutes until all the clams open.
Remove the lid and add freshly ground black pepper and green onion. Shake the pan to make sure the clams are not over-lapping each other.
Serve with the soup and eat while warm.***
Add the clams and a red chili pepper. Place the lid and steam on high heat for a few minutes until all the clams open.
Remove the lid and add freshly ground black pepper and green onion. Shake the pan to make sure the clams are not over-lapping each other.
Serve with the soup and eat while warm.***
*Or for a non-alcoholic soup, use a dashi stock, with some mirin, lemon peel, garlic, (Chinese) chives. Replace sake with very dry sherry.
**Discard open clams. Clean the rest in clear cold water for at least 3 times.
*** For a main course, serve with stir-fried bean sprouts, enoki and nashi pear with a sesame sauce with dashi, sake and shichimi togarashi. A bowl of pimped rice.
