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Allow the clams to sit in water added with salt (distribution of 1 teaspoon of salt for every 200 cc of water) to remove the sand in the clams. Then, thoroughly wash the clams by changing
the water.
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Cut the piece of scallion into small bits.
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Fry some slices of garlic with the salad oil in a pot.
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Put the clams into this pot, add the "sake" and then cover the pot and allow to simmer.
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When the clams open, adjust the taste by adding the soy sauce.
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Put the clams along with the soup stock into a bowl, and sprinkle the scallion over it.
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