Asari no sakamushi

Method

1. 1 Soak the clams in diluted salt water for 30 minutes to remove all the sand, then scrub the shells clean.
2. 2 Sauté minced garlic with unsalted butter over medium heat for 1 minute.
3. 3 Place the clams in a pan, pour in the sake, then cover and steam for 5 minutes.
4. 4 Open the lid once the clams have opened their shells and discard any that remain closed.
5. 5 Add a little soy sauce, sprinkle with chopped scallions, and then pour the sweet sauce into the bowl.

With an appliance

• Microwave 14 min

  Replace step 3: place clams and sake in a covered bowl, microwave at 800 W for 4 minutes, then remove the clams that haven't opened; steps 4–5 remain the same.