Method:Poaching

1. Formula

1. Salt
2. 2 pounds Manila clams or cockles, scrubbed
3. 1 cup sake
4. 1 cup water
5. 2 teaspoons unsalted butter, cut into 4 pieces
6. 2 scallions, white and light green parts only, thinly sliced
7. Pinch of togarashi spice blend, optional (see Note)

2. Nutrition Information

• Calories: 138 kcal
• Carbohydrates: 4 g
• Dietary Fiber: 0 g
• Fat: 2 g
• Protein: 7 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.
2. In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
3. Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

4. Remark

Notes: