清酒蛤蜊 Asari Sakamushi (Sake Steamed Clams)

材料 Ingredients

蛤蜊 Clam 1 磅 lb (450g) 蔥花 Minced scallion 2 大匙 Tbs 大蒜(拍碎) Garlic (crushed) 2 瓣 clove 薑 Ginger(crushed) 2 片 slice 日式清酒醬汁 Japanese Sake Sauce 1 份 Portion

做法

1.	將蛤蜊用刷子刷洗乾淨。(請參考蛤蜊處理)。
2.	準備日式清酒醬汁。省略配方中的1/2小匙鹽。
3.	日式清酒醬汁，大蒜和薑片在鍋內燒滾後加入蛤蜊。
4.	等蛤蜊殼打開後馬上夾出放進一個深盤或碗。
5.	把蔥花撒在蛤蜊上。
6.	將鍋內的湯汁倒經過濾網入盤以去雜質。

PROCEDURE

1.	Brush and wash the clams thoroughly (Please refer to Handle Clams.).
2.	Prepare the Japanese Sake Sauce . Omit the salt in the recipe.
3.	Place the Japanese Sake Sauce, garlic and ginger in a pan and bring the mixture to a boil. Add the clams.
4.	Transfer each clam to a deep dish or big bowl right after it opened.
5.	Sprinkle the minced onion over the clams.
6.	Pour remained sake sauce over the clams through a strainer to filter out small particles.

最後更新 (Last Update): 09/23/2020
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