Perfect for warm weather. You can dip the broth with rustic bread or slurp it up straight from the bowl
Ingredients
1 Kg Clams
2 cloves of garlic, sliced thinly
1/4 cup Vodka (or Japanese Sake)
1/4 cup Mirin (Japanese cooking wine)
1/3 cup of sliced scallion or Japanese Leeks
Salt and pepper to taste
How to
In a ceramic, heat proof bowl with a lid, place garlic, and half the leeks at the bottom of the bowl. Add Vodka and Mirin. Season with small amount of salt as the clams will release the brine during cooking. And a touch of pepper.
Place on high heat, when the liquid comes to boil, drop the clams in and close the lid and wait about 5-8 minutes.
Carefully open the lid, if the clams have all open up, scatter the rest of the leeks on top, and serve, if not, close the lid and wait another 5 minutes. When you open the lid at the table, the aroma of the broth will make taking photos of this dish impossible! The soup is lighter than the french version that uses white wine and butter and cream, so you can drink the broth straight from the serving pot, or drizzle it on your noodles or rice.
Serve 4.
I use ceramic nabe pot that I bought from a second hand store. It's one of my favorite piece of kitchenware as I can cook and serve all in one pot, and it looks simply impressive and rustic on the dinning table.
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