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480g carpet shell clams, 3 stems of spring onion, 30g ginger, 3T salt.

1/2 cup of water, 1/2 cup of sake, 1 tsp soy sauce.


1. Soak carpet shell clams in water with 3T salt for 6 hours; Lift the clams up; Scrub the clams in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the clams over a bowl to catch the delicious juice; Strain the juice through a fine-mesh sieve to a bowl; Give any open clams a sharp tap and discard any that fail to close; Pull out the fibrous bread that sprouts between the two halves of the shell.
2. Peel, rinse and grate ginger; Squeeze grated ginger for juice.
3. Rinse, drain and cut off both ends of spring onion; Chop finely.
4. Pour seasoning (2) to a pan; Bring to the boil over a high heat; Turn to a low heat; Add the clams and the clam juice; Bring to the boil over a high heat again; Turn to a low heat; Cover the pan with its lid; Cook over a high heat till the clams open (roughly 6 minutes in total and discard any closed ones); Turn off the heat; Arrange on serving plates; Sprinkle with the ginger juice from the step 2; Garnish with the spring onion.