How to cook Clams in Ponzu Sauce
- 1 pound fresh clams, cleaned
- 1/4 cup lemon or lime juice
- 1/3 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely sliced scallions, for garnish
- 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 scallions.
The Clams in Ponzu Sauce
very simple to make and very tasty too!
, the tangy soy-based sauce, is traditionally made with a citrus juice and Fresh lemon juice and orange juice give this sauce a citrus snap.
Clams in Ponzu Sauce - Japanese answer to the famous French recipe for mussels or clams in a white wine sauce.
There is something very special about being presented with a bowl of steaming hot clams till in their shells, and the citric fragance from the ponzu sauce makes it a truly memorable experience.
This recipe for Clams in Ponzu Sauce serves/makes: 4 servings
The Clams in Ponzu Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Steamed