Clams in ponzu sauce
I 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.
- 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.