Clams in ponzu sauce
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieI learned a new Japanese cooking term today — ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today — a clam appetizer dish. Very simple to to make and very tasty too.
Of course, it all starts with cleaning and preparing the clams. Fresh clams often contain a lot of sand inside their shells and embedded in the folds of their flesh. You have to wash them then place them in a container, pour enough water to cover and keep them in the fridge for several hours. Change the water every few hours for best results. Then, wash them again in several changes of water, shaking them to get rid of all the sand. When the clams are clean and ready, you can make your clams in ponzu sauce.
Serves 4 to 6.
Ingredients :
- 500 g. of fresh clams, cleaned
- 1/4 c. of lemon or lime juice
- 1/3 c. of dark soy sauce
- 1/4 c. of light soy sauce
- 1/4 c. of mirin
- 2 tbsps. of toasted sesame seeds, for garnish
- 2 to 3 tbsps. of finely sliced onion leaves
In a wok, heat the lemon or lime juice, soy sauces and mirin. Bring to the boil. Add the clams. Cover the wok and cook the clams for about 3 to 4 minutes or until all the shells open.
Transfer the clams to a serving bowl, pour the sauce over them, garnish with sesame seeds and onion leaves.
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[...] entry earlier, now let me introduce to you the three latest recipes I posted there. First, the clams in ponzu sauce, a very easy to cook Japanese dish that makes you wonder why you’ve only cooked clams as a [...]
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Where do you get clams? I have always wanted to cook clams but I do not know a safe source. Thanks.
Hi, Marge — I usually go to the Asian supermarkets for my seafood. Hunting down the local Asian grocery stores is well worth the effort for fresh [and sometimes live] seafood. I’ve also seen live clams and mussels at Whole Foods, though I think Whole Foods might be a bit more expensive. Good luck finding your shellfish!