1. Ingredients Clam: 1000 grams of coriander, 3 lemons, 1 sake, 2 tablespoons of garlic, 2 ginger, 1 slice of butter, 20 grams
2. Put the bought clams in a big bowl
3. Add tap water that hasn't reached the surface, and then put in an iron spoon/nail to make it easier to spit sand and excrement.
4.
Soak it for about 15-20 minutes, so you can see how much dirty you vomit.
After taking the clams out, they rushed to okai.
5. Regarding the lemon peel, it is recommended that you use Baking Soda or coarse salt to rub the surface to remove the wax on the surface.
6.
Put the patted garlic, ginger, and coriander in a casserole, and then grind the lemon zest (yellow part).
Friends who like spicy food can add 1-2 Zhitian peppers.
7. Put the washed clams in.
8.
Pour in 2 tablespoons of Japanese sake.
Then you can close the lid and cook on high heat.
9. Cook for about 8 minutes, most of the clams have been opened.
10. This is where we can add a small piece of butter (unsalted), lemon juice of half a lemon and a little sugar.
11. Sprinkle with chopped coriander, turn off the heat, cover and simmer for 1-2 minutes before serving.
Tips:1. This time I used Manila Clam (Manila Clam), which is the easiest to buy and the most delicious on the market in Toronto. It is characterized by its thin shell, full flesh and delicious flavor. At the same time, the taste of sea water is very strong, so I didn't put a salt in the whole production process, on the contrary, I added sugar to improve the freshness. If you use sixties or other shellfish friends, please choose whether to add salt or not according to the actual situation.
2. Those who do not have Japanese sake can choose other alcohols, such as rice wine and sorghum wine.
3. In addition, another food trick is to prepare 2 taels of cooked noodles in advance and add them with butter in step 9. I guarantee that the popularity of the noodles will overwhelm the clams in minutes.
