Sake Steamed Clam

Here is another dish for dinner here. The recipe in English is here, though it is not entirely the same as I made with.
When removing the sand from the shell, we should adjust the concentration of salt water at 3%. Or the clam will go on strike! I have experienced it this time.
Clam chowder we had at a restaurant in Palos Verdes last summer was very good. I should try that recipe sometime. 

No comments:

Post a Comment