Ingredients (Makes 2 Servings) 11 ounces Manila clams or short-neck clams ½ cup sake 2 slices thinly sliced ginger 2-inch square kombu, kelp 2 tablespoons thinly sliced green part of scallions Instructions Remove sand from clams by soaking them in 3% salt water for half a day. The clams should be barely covered with salt water. After removing the clams from the saltwater, use a hard brush to clean the shells. In a medium pot, add the sake, sliced ginger, and kelp. Arrange the clams without overlapping too much. Bring the mixture to a boil, covered, over medium heat. When boiling (don’t let the cooking liquid spill over from the pot), reduce the heat to medium-low and cook, covered, for 3 to 4 minutes. Discard any unopened clams. Divide and plate the cooked clams into two serving bowls. Strain the cooking liquid through a paper-towel-lined fine sieve, reserving the liquid. Pour the strained cooking liquid over the clams. Garnish the dishes with scallion slices.
